SALTED CARAMEL & PECAN PIE CUPCAKES 🥧🧁
A soft, golden, moist (best word ever), melt in your mouth sponge, stuffed with our pecan pies 🤤 and topped with a nutty date caramel frosting!
Cooking Time 30 minutes Category Breakfast Servings 4
Prep Time 15 minutes Calories 500 Author Priyanka
INGREDIENTS
CUPCAKE
- 115g cashew/almond butter
- 40g coconut oil
- 195ml plant milk
- 160g almond flour
- 120g oat flour
- 200ml agave syrup
- 6 packets of @PRISPUDDINGS Pecan pies
⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀
⠀⠀⠀⠀⠀⠀⠀
SALTED CARAMEL FROSTING
- 100g dates
- 75g peanut butter
- 4 tbsp agave or maple syrup
- 4 tbsp coconut oil (melted)
- 2 tbsp coconut milk (or any plant milk as required)
METHOD
- Preheat the oven to 180C
- For the sponge, melt the coconut oil and combine with all wet ingredients
- Stir in the dry ingredients until you reach a smooth consistency. Pour the batter into 12 pudding moulds or muffin cases until 1/2 full
- Fill each case with 1 pecan pie and cover eith remaining batter
- Bake at 180C for 18 to 20 minutes
- For the frosting, add all ingredients to blender and blitz until smooth, add more milk if needed. Fill in a piping bag and swirl over cupcakes once slightly cool
Hinterlassen Sie einen Kommentar