Vegan Sticky-Date Cupcakes with Mesquite Caramel Frosting

Gluten-Free | Vegan | Dairy Free | Easy

Makes 12 Cupcakes

Cake Mixture Ingredients:

- 1 cup pitted dates

- 1 ¼ cup boiling water

- 2 flax-eggs (consists of 2 tablespoons of ground flax-seeds, mixed with 6 tablespoons of boiling water, set aside for 5 minutes to gelatinise)

- 1 cup multipurpose gluten-free plain flour

- 1 teaspoon gluten-free baking powder

- 1 teaspoon bicarbonate soda

- ¼ cup coconut sugar

- 1 teaspoon organic vanilla essence

- 2 tablespoons organic, extra virgin, unrefined coconut oil

- 1 tablespoon Nutellex Pulse (you could use any Nutellex spread or vegan margarine)

Mesquite Caramel Frosting Ingredients:

- ¼ cup Nutellex Pulse spread

- ¼ cup mesquite powder

- ½ tablespoon coconut sugar

- 1 teaspoon organic vanilla essence

- walnuts to decorate - optional

Cake Mixture Method:

1. Pre-heat oven to 180°C.

2. In a separate bowl, place the pitted dates and boiling water and set aside to soften.

3. To make the flax-eggs, mix together the ground flaxseeds and boiling water in a small bowl and set aside to gelatinise.

4. In a large mixing bowl, mix together the flour, baking powder and bicarbonate soda and set aside.

5. In a food processor, cream together the coconut sugar, vanilla essence, coconut oil and Nutellex Pulse spread until creamy.

6. Add the flax eggs (which were set aside earlier) in to the food processor with the creamed sugar, oil and Nutellex mixture and blend until well combined.

7. Add the dates and water in which they were soaking in to the food processor and blend until evenly combined with the other ingredients.

8. Add the flour mixture in to the food processor and blend until smooth.

9. Spoon mixture evenly in to a lined, cup-cake tray.

10. Place in the oven for 15-20 minutes (depending on the size of your cup cakes), or until a skewer comes out clean after being inserted in to the middle of a cupcake.  

11. Turn out on to a wire rack to cool. Allow to cool completely before icing.

*Please note that these cupcakes may not peel out of their cupcake cases properly until fully cooled.

Mesquite Caramel Frosting Method:

1. Place the Nutellex Pulse spread, mesquite powder, vanilla essence and coconut sugar in to a small food processor bowl and blend until combined and creamy.

2.  Using a butter knife, spread a teaspoon amount on to each cup-cake in a circular motion.

3. Decorate with walnuts (optional).