Date cupcakes with creamy butterscotch frosting (grain/nut free)

This was one of those times where my kids just sat still, devoured the whole cupcake and icing, and chewed the paper for every last morsel. There was no chatting, no one got out of their chair, no one complained, no one went to jump on the lounge instead. That’s how you know they are gooooood. I hope you enjoy them too.

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Cupcakes

150g dates
1/4tsp bicarb
2/3 cup boiling water
100g butter, melted
3/4 cup coconut flour
1/4 cup arrowroot starch
1/4 cup milk
6 eggs
3Tbsp honey/rice malt syrup
1tsp vanilla powder
2tsp baking powder
pinch sea salt

Preheat oven to 160 degrees fan forced. Place dates and bicarb in boiling water, cover and let stand for 15 minutes. Then add all ingredients to a food processor and mix well till combined on medium speed (speed 5, 30 seconds). Divide mixture into a 12 cup cupcake tray lined with patty pans. Bake for 25 minutes. Let cool before icing.

Icing

50g butter
3Tbsp honey/rice malt syrup
1Tbsp cream
100g cream cheese, room temp

In a small saucepan, heat butter and honey over low heat, stirring occasionally. Mixture will froth and then settle down. Cook over low heat until colour starts to go a dark golden. Remove from heat and let cool (doesn’t matter if a bit of butter hasn’t caramelised, it will all mix in divinely later). Once cooled, add all ingredients to a food processor on low speed and mix till combined and glossy. Pipe onto cooled cupcakes.

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