Sticky Toffee Cupcakes

I made these sticky toffee cupcakes for a Halloween party based on the original Sticky Date Pudding recipe. They were delicious and a big hit! Moist and caramelly :)

Sticky Toffee Cupcakes

Ingredients

Pudding
300 g Pitted dates, I used medjool dates.
250 ml boiling water
1 tsp baking soda

1 cup GF baking flour
1/2 Tsp Baking Soda
2/3 cup unrefined vegan sugar
1/2 cup vegan margarine at room temperature.

Caramel sauce
130 ml canned coconut cream (you can leave coconut milk in the fridge over night and just scoop out the cream from the top)
2/3 cup unrefined vegan brown sugar
2 Tbsp vegan margarine

1lb/450g vegan powdered sugar


Method

Preheat your oven to 180 degrees C and prep 12 cupcake tray with liners.
In a small bowl, add the dates, boiling water and baking soda and let the dates soak for 10/15min until they are softened. Keep the water!
In larger bowl, add the flour, baking soda, sugar and softened margarine.
Pour the liquid from the dates with the flour and keep the dates aside.
In a food processor, add the dates and pulse until they’re finely chopped, then add the dates to the other ingredients.
With an electric beaters, beat the mixture until smooth and creamy.
Spoon mixture into each cupcake liner till around the halfway mark (they will rise) and bake for 40-45 min or until a knife comes out clean when poked into the centre. 

To make the caramel sauce, add in a saucepan on high heat, the 3 ingredients and bring to boil while whisking. Reduce the heat to low and let it simmer for 10 to 15 min.
Let cool to room temperature then use an electric mixer to add in small amounts of powdered sugar until thick. (I used the whole bag and added in a dash of vanilla extract).

Allow cupcakes to cool completely before icing (I like to use a piping bag) and store in refrigerator till ready. Will be good for a few days and they keep very moist.