Who doesn’t love a filled cupcake! I’ve been playing around with some different recipes to use the bowl of Caramel Date Sauce that’s in the fridge before I eat it all with a spoon!! If you haven’t already tried out my Banoffee Tarts recipe then make sure you do. It is a great recipe to use the caramel date sauce in. I also wanted to test out using in yoghurt in the batter. It’s gave a slightly heavier, sticky texture to the cupcake which I think would make it a great batter for a loaf tin cake. It also meant that the bake was longer than the average time for cupcakes. I filled the cupcakes with some of caramel sauce and topped it with buttercream icing but you could play around with the filling and icing to make it to your taste. Every time I make cupcakes I always wish I had invested in a piping bag and decorating set, as my finished product always comes out looking less than professional! Oh well, they tasted yummy so that’s the main thing!
150g dairy free spread, I used Flora Freedom
150g coconut sugar
100g dairy free yoghurt, I used Koko plain original
70g dairy free chocolate, rough chopped. I used a mix of Mint and Honeycomb Moo Free chocolate
150g plain flour
1 tsp baking powder
3 tbsp dairy free milk, I used Oatly
50g dairy free spread, I used Flora Freedom
100g icing sugar, sifted
4 tbsp caramel date sauce
1. Preheat the oven to and line a muffin tin with 12 cupcake cases.
2. In a large bowl, cream the DF spread and sugar together using an electric whisk until light and fluffy.
3. Pour in the DF yoghurt and mix until combined. Then stir in the DF chocolate until evenly mixed in.
4. Sift in the flour and baking powder, mixing until just combined. Then pour in the DF milk, stirring again.
5. Evenly divide the batter between the 12 cupcake cases and pop into the oven. Bake for 25 minutes until cooked all the way through.
6. Once cooked remove from the oven and allow to cool slightly before taking the cupcakes out of the tin to cool fully.
7. Whilst the cupcakes are cooling you can make the buttercream icing. Pop the DF spread into a large bowl. Gradually add the icing sugar and use an electric mixer to cream the sugar and spread together. Beat the icing until light and fluffy.
8. When the cupcakes have fully cooled use a knife to carefully cut out a small circle from the centre of the cupcake. Reserve to the side. In the hole spoon a tsp of caramel date sauce. Replace the cake centre, pressing down gently.
9. Evenly divide the buttercream icing between the cupcakes, decorating as you wish. I smoothed mine into a swirl using a palette knife but you could pipe it on.
Dairy, egg, nut and soya free. Vegan
Makes 12 cupcakes
Total make time less than two hours
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