Begin by putting the dates and bicarbonate of soda into a small bowl and pouring boiling water over to just cover the fruit. Set aside
Preheat the oven 170C/ 325F/ GM3 and line a cupcake tray with paper cake cases
Using electric beater, cream the butter and sugar together until light & fluffy
Add the eggs, one at a time, beating well
Sift the flour and baking powder into the bowl and gently stir in, using a large metal spoon until thoroughly combined. Take care not to overwork the batter though
Drain the dates through a sieve - give it a good shake to remove the liquid. Quickly fold the dates into the cake batter
Divide between the cupcake cases - filling each case around ⅔ full - and bake for approximately 20 minutes
Test that the cupcakes are baked through: poke a cocktail stick into one of the cakes - if it comes out clean then the cakes are ready. If not, return to the oven for a couple more minutes, then test again