Gingerbread cupcakes with date caramel
Who doesn’t like gingerbread!? The date topping is genius, too. When soaked in hot water, dates soften and can be blended into a purée, which has a smooth, sticky texture and a caramel-like flavour.
MAKES 6
• 90g wholemeal plain flour
• 30g dark brown soft sugar or coconut sugar
• 25g ground almonds
• 1/2tsp baking powder
• 1/4tsp bicarbonate of soda
• 1/2tsp ground cinnamon
• 1tsp ground ginger
• 1/2tsp ground cloves
• 1/2tsp ground nutmeg
• 90g 0% fat Greek yogurt
• 1 egg
• 11/2tbsp melted coconut oil
• 2tbsp crystallised ginger chunks, to decorate
FOR THE DATE CARAMEL
• 100g pitted dates
• 60ml milk or non-dairy milk alternative
• 1tsp vanilla extract
1 Preheat oven to 200°C (180°C fan) mark 6 and line a standard muffin tin with 6 muffin cases.
2 Mix together the flour, sugar, ground almonds, baking powder, bicarbonate of soda, spices and a pinch of salt in a medium bowl.
3 In a separate bowl or jug, combine the yogurt, 45ml water, egg and coconut oil.
4 Pour the wet mixture into the dry mixture and stir together until just combined. Divide mixture between the prepared muffin cases.
5 Bake for 20-25min until lightly browned on top and a toothpick inserted into the centre of a cupcake comes out clean. Set aside to cool.
6 Meanwhile, make the caramel.
Place the dates in a small jug and cover with boiling water. Set aside for 15min to soak.
7 Drain the dates and return to the jug, then add the milk, vanilla and a good pinch of salt. Blend until smooth with a stick blender or in a food processor.
8 Once you’re ready to serve the cupcakes, frost them with the date caramel and sprinkle on some crystallised ginger chunks for decoration.