Hey there, Cupcake!
Don't get me wrong, it wasn't my initial plan to make these... my morning began mixing up batter for vegan pancakes and after the first was poured into the wok (the only thing I could find that isn't still packed away), I realised that it just wasn't going to work. So, with a twist on the lemon saying, when life gives you bad pancakes, make cupcakes! I added some coconut sugar and poured them into muffin tins and they were ready to go!
Now, if you've ever descended into the health-foodie heaven that is Wholefoods, you are probably familiar with the wonder that is Vegan Cupcakes. If you live in Scotland like me though, you probably aren't! But vegan or not, these are a must try and they are a lot healthier than regular cupcakes too with practically no fat (only 1tsp coconut oil) and all natural ingredients!
Anyway! Without any more waffling on, here's the recipe!
p.s. I don't have any process photos of these but I'm hoping to make a recipe video soon!
Vegan Cupcakes with A Date Caramel Filling
YOU WILL NEED (for 6) :
- 1 cup wholewheat flour
- 1tsp baking powder
- 1/2 tsp bicarbonate of (baking) soda
- pinch of salt
- 1 flax egg (1tbsp ground flax + 3tbsp water)
- 1 cup almond/soy milk (I used a mixture of both)
- 1tsp coconut oil - melted
- 1/4 cup coconut sugar
(-I also added in 1/4 mango, initially for the pancakes. It didn't do much to the flavour but might have contributed to the consitency)
- 4-5 medjool dates, soaked
- pinch of salt
- 100g coyo (thick creamy vegan yogurt)
- 1tbsp coconut sugar
1. Make the flax egg - whisk the 1tbsp ground flax and 3tbsp water until you achieve a thick gel-like consistency.
2. Combine the flax egg and milk (I used a food processor for this part as I also added in the mango at this stage). Stir in the coconut oil.
3. In a separate bowl, combine the wholewheat flour, baking powder, bicarb and salt.
4. Add the wet ingredients to the dry, folding them together until just combined. Stir in the coconut sugar.
5. Pour the mixture into 6 silicone (or paper) cupcake/muffin cases - they should be 2/3 full. Place in a pre-heated oven at 175 C | 350F for 15-20 minutes.
6. Take the cupcakes out of the oven and leave to cool for 20 minutes (removing them from the cases).
7. Once cool, use a melon scoop or teaspoon to scoop out the centre of each cake. Fill each with a teaspoon (or more if needed) of date caramel (instructions below)*. Place the piece of scooped cake back on top.
8. Spread on top the coyo-coconut sugar frosting.
*Filling - While the cupcakes are baking, make the date caramel. Soak the pitted dates in boiling water for at least 10 minutes. Take out of the water and begin to mash, slowly adding enough water back in and mixing until a caramel constancy is achieved. Mix in a pinch of salt.
You can't be sad when you're holding a cupcake (so I recommend making them for Mondays)!