Carrot & Pecan Cupcakes with Caramel Drizzle
Author: Sheraden Robins
Prep time:
Cook time:
Total time:
Serves: 16
- CUPCAKES
- 1 cup gluten free plain flour (145g)
- ½ cup almond meal (50g)
- 3 tsp baking powder
- 2 tsp bi-carb soda
- 1 cup brown sugar (170g)
- 1½ cups chopped pecans (150g)
- 3 cups grated carrots (340g)
- 1 tsp cinnamon
- 1 tsp nutmeg
- ½ tsp ground cloves
- ¼ cup oil (vegetable or canola)
- 10 dates
- 1 ½ cups boiling water
- ICING
- 1 cup vegan margarine (220g)
- 3¾ cups icing sugar (500g)
- 2 tsp vanilla extract
- CARAMEL SAUCE
- 1 cup brown sugar (185g)
- 1 can coconut cream (400ml)
- 1 tsp vanilla extract
- 1 pinch salt
- CUPCAKES
- Pre-heat oven to 180°C (356°F)
- Remove stones from dates and soak in boiling water for 10 minutes.
- Sift flour, baking powder, bi-carb and spices into a large bowl.
- Stir in brown sugar, carrot and pecans.
- Place soaked dates in a food processor and gradually add 1 cup of the soaking liquid. Blitz until pureed.
- Add pureed dates and oil to mixture.
- Use an ice-cream scoop to put the perfect amount in each patty pan
- Bake in oven for 30-40 minutes. When cooked, remove from oven and allow to cool in pan.
- ICING
- Using a hand mixer or mix-master, whip margarine for a few seconds.
- Add vanilla extract
- Gradually add sifted icing sugar, mixing in between additions.
- Once smooth and creamy, icing is ready
- CARAMEL SAUCE
- Place all ingredients into a small saucepan.
- Place on stove over a medium heat. Bring to the boil and then reduce to a simmer.
- Simmer for approx. 10 minutes or until sauce begins to thicken slightly.
- Pour sauce into an airtight container and place in the fridge until required. It will thicken more as it cools.
Recipe by my vegan plate at https://www.myveganplate.com/carrot-pecan-cupcakes-with-caramel-drizzle/
3.2.2925