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Tipsy tart cupcakes

Tipsy tart cupcakes

Tipsy tart cupcakes are just another way to celebrate this Festive season. Whatever the occasion calls for these cupcakes are a perfect way to set the mood. Sticky toffee and delectable toffee kind of puddings are what I’m living for this festive season. Easy on the booze this time around, but none the less I’m not skipping on the sticky gooey goodness.

Tipsy tart cupcakes are just another way to celebrate this Festive season. Whatever the occasion calls for these cupcakes are a perfect way to set the mood. Sticky toffee and delectable toffee kind of puddings are what I’m living for this festive season. Easy on the booze this time around, but none the less I’m not skipping on the sticky gooey goodness.

These days there are so many ways to make all your beloved treats plant-based. Even though you can sub a lot of the ingredients for plant versions, that does not mean you get to skip on flavor or calories for that matter. Fruit and nuts add so much depth to meals of all kinds and these cupcakes are a perfect example of that. This year, six years to be exact was our very first Christmas in France and even though France is the capital of all desserts and pastries, I can’t help to miss the homey goodness that the comforting SA desserts deliver.

Recipe

Print Recipe
0
min
Prep Time
0
min
Cook Time

Serves

2-4 people

Difficulty

Beginner

Tipsy tart cupcakes

Tipsy tart cupcakes

Ingredients 

  • 5ml bicarbonate de soda
  • 200ml water boiled
  • 150g de-seeded dates chopped
  • 30ml vegan butter or melted coconut oil
  • 150ml coconut sugar
  • 1/3 cup almond milk
  • 1 tbsp apple cider vinegar
  • 100g all-purpose flour
  • 100g spelt flour or whole wheat
  • 5ml baking powder
  • 3ml salt
  • 50g walnuts or pecans chopped

Boozy Sauce

  • 150 ml coconut sugar
  • 75ml water
  • 5ml vegan butter or coconut oil
  • 5ml vanilla essence
  • 50ml brandy
  • pinch of salt
  • 5ml lemon juice
  • 200ml coconut cream
  • 1-2 tbsp maple syrup or agave
  • pinch of salt

Method

  1. Preheat oven to 190 degrees Celcius. 
  2. Pour the boiling water and bicarbonate de soda over the dates and let it sit for 5-8 minutes. 
  3. Cream together the vegan butter and the coconut sugar, add the apple cider vinegar to the almond milk and let it curdle a bit before adding this to the sugar mixture. 
  4. Beat until light and creamy and then add in the rest of the ingredients. 
  5. Grease a muffin tin of your choice, scoop 2-3 tbsp of the batter in to each muffin case and place the muffins in the preheated oven to bake for 15-20 minutes. 
  6. While the muffins are baking add all of the sauce ingredients into a saucepan and let it come to a simmer for a few minutes until the sugar dissolves. 
  7. Once the muffins are done, remove and then pour over some of the sauce to let them soak it all up, leave some over for serving. 
  8. While the cupcakes are soaking up the sauce, start by whisking up the cooled coconut cream in a bowl for a few minutes. 
  9. When the cream starts to thicken (takes about 5-8 minutes), add the maple syrup, vanilla and the pinch of salt. 
  10. Scoop into a piping bag with a wide round nozzle and when you’re ready for serving pipe a generous amount of the cream on to the cupcakes. 
  11. Top with the extra sauce and some sprinkles of coconut sugar. 
  12. Store the rest of the cupcakes in the fridge and heat up for leftovers or freeze for up to one month.

Notes:

  • The flour options can vary from plain all-purpose, whole wheat, gluten-free like spelt or buckwheat.
  • You can even sub some of the flour for almond meal to add a slightly nutty taste to these muffins. This also helps to retain some of the moisture.
  • Some of the sugar can be replaced by more dates or even date syrup if you choose to make this dessert low in sugar.

Hope you love this very hearty and comforting dessert/cupcake. The cupcake version is too cute not to try out for your festive table this year…

M*

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