½ cup (200 gms)
Preheat oven at 180°C.
Cream butter and castor sugar in a bowl.
Boil some water in a non-stick pan. Add brown sugar and golden syrup, stir to mix and let it boil.
Add dates, apricots and raisins, mix well and remove the pan from heat. Let the fruits soak in the liquid.
Add egg and baking powder to the butter-sugar mixture and whisk well.
Add Milkmaid and whisk again. Add refined flour and soaked fruits mixture, fold and mix into a smooth batter.
Pour batter into individual silicon cupcake moulds filling ¾. Place the moulds on a baking tray, put tray in the preheated oven and bake for 12-15 minutes.
To make chocolate topping, combine chocolate, cream and butter in a bowl and mix well.
Remove the cupcakes from the oven, demould and cool to room temperature.
Spread a portion of chocolate topping on each cupcake, dust icing sugar on top and serve.