Dear Apple (the iPad people, not the fruit)
My son turned 5 last week and before his party I had to give him a talk about gift receiving etiquette. I told him that you won’t always like the presents that people give you and if someone does give you something you don’t like simply say, with a smile, “Thanks, that’s great”.
With that in mind… Apple, U2; “Thanks for the album, it’s great”.
I was on my morning run recently when my normal, dorky music repertoire (Sorry Britney but you are) was interrupted by a strange sound I’d never heard before. Initially I thought that my iPhone had been hacked by someone trying to improve my music taste; but then I realised that it was U2.
The urban myth was true. I had heard rumours that you, Apple, had been ‘gifting’ (also known as forcing) the latest U2 Album to all iPhones but now I knew the truth… Apple; you have worse taste in music than I do.
Thanks again Apple for your “great present”. Unlike a present from Nanna though, I cannot re-gift it. Whilst I appreciate the generosity, perhaps next time you could ask first before invading my cardio time.
If you would like to give me a present that I won’t try and re-gift at the work Kris Kringle you could make me these Sticky Date Cupcakes. They are super tasty and come with 3 different topping options. My favourite is caramel sauce and caramel whipped cream on my Sticky Date Cupcakes (hint hint). They are also Gluten Free, Dairy Free, Refined Sugar Free, Nut Free and Paleo Friendly.
I have included 3 different frosting options and each one is as tasty as the next. The caramel sauce can be spread onto the hot cupcake to allow the flavours to ooze in, or spread on later to be more like an icing. The caramel whipped cream tastes so good (I always have a problem with having enough left to actually frost the cupcakes!) or for a more subtle flavour the whipped coconut cream with sprinkled ginger is very grown up.
Apple, whilst I appreciate the sentiment, perhaps next time a gift voucher would suffice.
Sticky Date Cupcakes
A delightful cupcake filled with Caramel Flavour
- 4 eggs, separated
- 2 Tablespoons Maple Syrup
- 1/2 Cup Dates
- 1/4 Cup Boiling Water
- Dash of Bi Carb
- 2 teaspoon Vanilla Extract
- 1/2 Cup Milk (of Choice)
- 1/2 Cup Coconut Flour
- 2 teaspoons Baking Powder
- 1 1/2 teaspoon ground Ginger
- 1 400ml can Coconut Cream/Milk
- 1/2 Cup Maple Syrup
- dash of Salt
- 2 teaspoons Vanilla Extract
- 1 can of Coconut Cream/Milk , 440ml- opened and placed in the fridge overnight
- Caramel Sauce
- 1 400ml can Coconut Cream/Milk; opened and in fridge overnight
- 2 teaspoons Maple Syrup
- 2 teaspoons Vanilla Extract
- Pre heat the oven to 175C/350F.
- Place the dates in a small bowl and cover with boiling water. Add the bicarb and allow to sit for 30 minutes. Place the date mixture into a blender and puree.
- Place the egg whites into a bowl of a kitchen stand mixed with a whisk attachment.
- Whisk the egg whites on medium until soft peaks form.
- Slowly add the maple syrup and vanilla extract. Add the date puree.
- Add the egg yolks and whisk on medium until combined.
- Add the milk.
- In a separate bowl sift the dry ingredients.
- With the mixer on medium/low add the flour mixture.
- Place 8 cupcakes in a tray and spray.
- Evenly pour the mixture into the liners and smooth the top of the cupcakes.
- Bake for 20 minutes or until cooked through.
- Remove from the oven.
- Option 1: Immediately pierce each cupcake and pour a spoonful of warm caramel sauce on top.
- These Cupcakes can be served warm with cream or cold.
- Option 2: Allow the cupcakes to cool completely and frost with Caramel Whipped Cream.
- Option 3: Allow the cupcakes to cool completely and frost with Whipped Coconut Cream and dust with ground Ginger.
- Place the coconut cream, maple syrup and salt in a saucepan over medium/high heat.
- Bring the mixture to boil, then reduce to a medium heat.
- Allow the mixture to simmer until quite thick and dark golden in colour. Stir regularly to prevent burning.
- This will take 15-30 minutes, depending on the quality of your coconut cream.
- Add vanilla and continue to cook on medium heat for another 5 minutes.
- The caramel will be dark golden in colour and delicious.
- When cooler, place into container and keep in fridge. The caramel will thicken as it refridgerates.
- Scoop the thickened cream from the can, discarding the watery remians.
- Place the cream in the mixing bowl of a kitchen stand with a whisk attachment.
- For every 1/2 cup of coconut cream add 2-3 tablespoons of Caramel.
- Add the caramel 1 tablespoon at a time and check for required taste.
- Whip until thickened and place in fridge to thicken.
- Scoop the thickened cream from the tin, discarding the watery liquid at the bottom.
- Place the cream in a mixing bowl of a kitchen stand and beat using a whisk attachment.
- Add the maple syrup and vanilla and continue whisking until thick (this can take up to 10 minutes depending on the quality of your cream).
- Depending on your taste buds you may require more sweetener.
- Keep refridgerated.
Mummy Made.It - Gluten Free, Paleo Desserts http://mummymade.it/