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Sticky Date Cupcakes

A delightful cupcake filled with Caramel Flavour
Prep Time30 mins
Cook Time20 mins
Total Time50 mins
Servings: 8
Author: Lisa@mummymade.it

Ingredients

INGREDIENTS

    Sticky Date Cupcakes

    • 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

    Caramel

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

    Caramel Whipped Cream

    • 1 can of Coconut Cream/Milk 440ml- opened and placed in the fridge overnight
    • Caramel Sauce

    Whipped Coconut Cream

    • 1 400 ml can Coconut Cream/Milk; opened and in fridge overnight
    • 2 teaspoons Maple Syrup
    • 2 teaspoons Vanilla Extract

    Instructions

    INSTRUCTIONS

      Sticky Date Cupcakes

      • 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.

      Caramel

      • 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.

      Caramel Whipped Cream

      • 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.

      Whipped Coconut Cream

      • 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.