Brown Sugar and Red Date Cupcake

Remove the pits from the red dates and chop them into fine small cubes, add milk, heat over low heat until the red dates absorb the milk, turn off the heat, add brown sugar, and stir continuously until the brown sugar dissolves, then pour into a bowl to cool.

Let it cool completely and then add the eggs; here, whole eggs are used.

The electric mixer beats at high speed until the grain is clear and there is strong resistance. When you lift the mixer, you can draw a figure-eight and hold it for more than five seconds without disappearing.

Sift in all the dry ingredients: cake flour, baking powder, baking soda, and salt. Fold them together evenly with a spatula, then drizzle in the corn oil and fold again until well combined.

Pour the prepared cake batter into paper cups, filling them eight-tenths full. After shaking out the large air bubbles, sprinkle white sesame seeds on the surface, and then it can be baked in the oven.

Preheat the oven with both upper and lower heat. I used the Haibike 80S flat oven and fan oven all-in-one machine, which has a large capacity allowing multiple layers to bake simultaneously, stable performance, suitable for both home and commercial use. Bake on the middle layer at 150 degrees for 30 minutes.

In the last five minutes, a strong smell of red dates will start to waft out; it will probably make the kids next door drool again. It's coming out of the oven.

The red date cake is delicious whether eaten cold or hot. When you break it open to see the inside, it's full of air pockets, which is key to its soft texture, and there are also lots of red date pieces. It's fragrant, sweet, and really tasty.