1 cup chopped dates
1 cup boiling water
1 cup roughly chopped walnuts
1 cup sugar
1/2 cup vegetable shortening
1 tsp vanilla extract
2 cups flour
1/2 tsp baking powder
1 1/4 tsp baking soda
1 tsp salt
1 11-oz package butterscotch chips
2 sticks butter, softened
1 1/2 cups powdered sugar
Preheat oven to 350 degrees.
Pour the boiling water over the dates and set aside.
Whisk together the flour, baking powder, baking soda, salt and chopped walnuts in a bowl.
In another bowl, cream together the vegetable shortening and sugar until light and fluffy. Add the eggs, beating well after each addition, and the vanilla. Continue beating until everything is well combined.
Alternate between adding the dry ingredients and the date/boiling water mixture to the creamed butter and sugar. Do not over-mix here.
Fill greased cupcake tins about 3/4th of the way full with cupcake batter. Bake for 20-25 minutes until golden brown and springy. Let cool completely while you make the frosting.
To make the frosting, place the butterscotch chips in a large, microwave safe bowl and microwave for 30 second intervals, stirring well after each time until all the chips are melted. It should take about a minute and a half total. Stir melted butterscotch chips well and set aside to cool.
Cream the butter until light. Add the cooled butterscotch and the powdered sugar and continue beating until thick and fluffy.
Place frosting in a large plastic bag fitted with a pastry tip (optional but fun!) or just use a butter knife to spread on cooled cupcakes.