A couple days back, I stumbled upon a cute quote on Instagram that said: ‘Cupcakes are just muffins that believed in miracles’ No offence to muffins, but I completely agree. I mean why settle for a muffin when you can get both the muffin and the icing on top (literally 🙂 )
Now as much as I love a good old mascarpone, butter or cream cheese icing, dairy products tend to upset my stomach which is why I avoid having them on a regular basis. That said, I do occasionally succumb to cheese extravaganzas that lead to cheese comas, which result in a cheese(y) hangover the next day but because I love cheese, those hangovers are so worth it. And I refuse to not have cheese at all for that reason. Life is just too short.
Moving on from cheese…Cupcakes! I made these dairy free and grain free cupcakes the other day and to be honest, I started mixing the ingredients together without really having an idea in mind as to what I actually want to make. I just knew I wanted cupcakes and use the madjool dates I had left in my cupboard. Thankfully, I got these amazing toffee beauts as a result!
They’re quite rich in flavour thanks to both the dates and caramel icing. They are perfect for those afternoon slumps, breakfast or post workout refuel. You can substitute eggs with soaked chia or flax seeds for a vegan option.
Recipe (yields 15 cupcakes)
- 250g almond flour
- 80g coconut flour
- 3 tbsp almond butter
- 3 tbsp coconut butter
- 1 tbsp peanut butter
- 3 eggs, room temperature
- 150g madjool dates, finely chopped pr pulsed
- 3 tbsp maple syrup
- 250ml almond milk
- 1 tbsp coffee (optional)
- 1 tsp baking powder
- 1 tsp vanilla paste
- pinch of salt
- 5 tbsp coconut sugar
- 4 tbsp almond butter
- 2 cans coconut cream (2x200g)
- 1 tbsp peanut butter
- vanilla pod, seeds scrapped (optional)
For the cupcakes, mix all the dry ingredients in one bowl. In a saucepan, melt almond butter, peanut butter, vanilla and coconut butter and add to the dry mixture. Whisk eggs with maple syrup and add to the mixture. Add almond milk, dates and coffee if using. Mix well.
Line a muffin tin and, using a spoon, pour the mixture up to about 3/4 of each cup. Bake at 180ºC for 25 minutes.
For the icing, put all the ingredients in a saucepan and bring to a boil. Cook for about 20-30 minutes, stirring regularly (I find this is best done with a whisk). Let it cool for about 20 minutes and then put in the fridge for another 30 minutes to thicken.
Once the cupcakes cool down, decorate them with the caramel icing, using a piping bag. Store the cupcakes in the fridge for up to a week.
Believe in miracles loves 😉