Ingredients     90g unsalted butter     1/2 cup soft light brown sugar     2 eggs     1 cup self-raising flour     1/2 tsp bicarbonate soda     1/2 tsp ground cinnamon     1/2 tsp ground ginger     2/3 cup ripe banana softened     1/3 cup natural yoghurt     2 tbsp milk     For the icing     1-1/2 cups unsalted butter     1-3/4 cups icing sugar     80g chopped dates     1/2 tsp cinnamon Preparation Cream butter and sugar, then cinnamon and ginger. Add eggs slowly, mix in sifted flour and bicarbonate soda. Mix in banana then yoghurt and milk last. Spoon into muffin cup lined trays. Bake at 180C for 16-18 minutes. For the icing, cream butter with chopped dates and cinnamon. Add icing sugar and mix till light and fluffy. Spread evenly over cooled cupcakes. Tip Mix batter at medium speeds. Never ever over mix. This is key to baking moist and delicious cupcakes. Don’t let the batter stand for too long or else the cupcakes will no longer come out as predicted – as baking powder and eggs start reacting as soon as they are mixed together.