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.