-
Servings
4 -
Prep Time
15 Minutes -
Cook Time
30 Minutes -
Total Time
45 Minutes -
Difficulty
Medium
Ingredients
CUPCAKES
| 160g | milk (1/2 cup + 4tbsp ) |
| 80g | mashed bananas or apple sauce (1/2 cup) |
| 70g | maple or agave (1/4 cup) |
| 35g | coconut sugar (3 tbsp) |
| 140g | oat flour (1 cup + 1.5tbsp) |
| 1 | tsp bicarbonate of soda |
| 120g | almond flour (1 cup) |
| Pinch of salt |
CARAMEL
| 2 | tins (400g) full fat coconut milk (white part only) |
| 4 | tbsp date/maple syrup |
FROSTING
| 175g | coconut oil |
| 20g | cocoa powder |
| 60g | coconut sugar |
| 80g | cashew butter |
| 20g | agave or maple |
Millionaires in a cupcake. Hot, fluffy, and melt in your mouth cupcakes, with a 2 ingredient caramel core, topped with a rich chocolate nut butter frosting and our @prispuddings Choco pie 🍫
METHOD
- Preheat the oven to 180C
- Mash the bananas in a small bowl and combine all the wet ingredients up to the coconut sugar (use a blender if lumpy)
- Add the dry ingredients in a large mixing bowl and stir until smooth
- Pour into a lined muffin tray and bake for 17 minutes until just golden.
- For the caramel, mix together the coconut milk and date syrup. Heat for 5 minutes, until boiling, and the sauce starts to darken and thicken.
- Core the cupcakes once cool, you can do this with a cupcake corer or a knife by cutting a square through the centre and scooping it out. Fill the centre with your caramel once both are cool.
- Blend your frosting ingredients, scoop it into a piping bag and swirl on top of each cupcake.