Sticky Toffee Cupcakes

Sticky Toffee Cupcakes
Serves: 8
Author: Ginger Vegan (@gingervegan)


For the Cupcakes

105g dates, chopped
115 ml boiling water
1 tsp bicarbonate of soda
65g margarine
110g dark brown sugar
75g Good Hemp High Protein Hemp Flour

75g plain flour
2 tbsp ground flax seed
1 tsp vanilla extract
1 tsp baking powder
60ml Hemp Milk Original

For the Frosting

400g icing sugar
50g margarine
125g vegan cream cheese such as Sheese
Original Cashew Caramello to serve


For the Cupcakes

  1. First soak the chopped dates in the boiling water with the bicarbonate of soda.
  2. In another bowl cream together the sugar and margarine and then add in the flours, baking powder, flax seed and vanilla.
  3. Add the dates along with the soaking water and mix well.
  4. Finally stir in the milk and mix again. Spoon into cupcake cases, leaving a little gap at the top for them to rise.
  5. Bake for about 15 mins at 180C or until a cocktail stick inserted in the middle comes out clean.
  6. Leave to cool before icing.

For the Cream Cheese Frosting

  1. In a food processor with a paddle attachment mix 300g of the icing sugar with the margarine until smooth.
  2. Add the cream cheese and beat well until well combined and there are no lumps.
  3. Finally add the remaining 100g icing sugar and mix well.
  4. Spoon into a piping bag fitted with a star nozzle and pipe onto the cupcakes. Top with Cashew Caramello to serve.
  5. If the Cashew Caramello is too hard to drizzle simply warm it up in a bowl sitting on top of another bowl of warm water.