Print Recipe

Sticky Date Cupcakes

Servings: 12
Author: Lisa@mummymade.it

Ingredients

Sticky Date Cupcakes

  • 180 grams Dates
  • 180 ml boiling water
  • 4 Eggs seperated
  • 2 teaspoons Vanilla Extract
  • 80 grams Chick peas; canned drained, rinsed and patted dried
  • 1/2 cup Coconut Flour
  • 2 teaspoons Baking powder
  • 1 teaspoon Bicarb Soda
  • 4 Tablespoon Maple Syrup
  • 1 teaspoon ground Ginger
  • 12 teaspoons Caramel Sauce see recipe below

Caramel Sauce

  • 1 can Coconut Cream 400ml Can
  • 1/2 Cup Maple Syrup
  • dash of Salt
  • 2 teaspoons Vanilla Extract

Instructions

Sticky Date Cupcakes

  • Preheat the oven to 175C/350F
  • Make the caramel before starting the cupcakes (as it takes longer than the baking time).
  • Place 12 cupcake liners in a tray. Spray/grease liners.
  • Place dates and boiling water in a bowl and set aside for 20 minutes.
  • Once softened, place the dates in a blender and process until a smooth paste is formed.
  • Place the egg whites in the mixing bowl of a stand mixer with a whisk attachment.
  • Whisk egg whites on medium/high until soft peak form.
  • Add maple syrup slowly, 1 Tablespoon at a time.
  • Add blended dates and vanilla extract and continue to whisk on medium/high.
  • Add egg yolks and whisk on medium/high until mixture is combined.
  • In a blender, add chickpeas, coconut flour, baking powder, bicarbonate soda and ginger.
  • Process until fine.
  • Add dry blended ingredients to egg mixture and whisk on low until just combined.
  • Turn whisk up to medium/high and whisk for 30-60 seconds or until fluffy.
  • Divide mixture evenly between the 12 cupcakes and bake in oven for 20 minutes, or until cook through.
  • While the cupcakes are cooking warm up premade caramel until a runny liquid.
  • As soon as cupcakes are removed from the oven pierce each cupcake with a skewer 5 times and spread 1 teaspoon of caramel sauce over the top of each cupcake.
  • Cupcakes can be served warm or cold.
  • If cold, allow to cool for 20-30 minutes before removing the cupcakes from the tray.

Caramel Sauce

  • Place the coconut cream, maple syrup and salt in a saucepan over medium/high heat.
  • Bring the mixture to boil, then reduce to medium heat.
  • Allow the mixture to simmer until quite thick and dark golden in colour. Stir regularly to prevent burning.
  • This will take 15-25 minutes, depending on the quality of your coconut cream.
  • Add vanilla and continue to cook on medium heat for another 3 minutes.
  • The caramel will be dark golden in colour and delicious.
  • When cooler, pour into a container and keep in the fridge.
  • The caramel will thicken as it refrigerates.