Sticky Date Cupcakes

As a parent there are time when you get to relive your childhood. You get to do things with your children that may be otherwise frowned upon.

Some examples:

Going on a swing. Obviously, this will be firstly dependent on whether your butt can actually fit into the swing (my local swing is my butt size barometer - I'm happy to report the weather is favorable!). Swinging is one of life's simple pleasures; seeing how high you can push yourself before you start to fear full rotation, screaming "weeee" as you rock back and forth, and the showman double pike jumping finish (also known as the tumble, fall, owwww).

Skipping. I read somewhere that skipping burns more calories than walking, and it's certainly a much more fun way to get around. When you are holding hands with your child people will smile when they see you skipping... by yourself at Woolworths; weirdo!

Cupcakes. Going to a cafe and ordering a latte and a cupcake might not be very sophisticated; especially if said cupcake has sprinkles or butterflies. Whilst you may just get away with this on your own, ordering one during a corporate meeting probably won't put you on the fast track to a promotion. When you have children it's cupcakes all year round... and you'll always get promoted as best mummy for your efforts!

These 'Sticky Date Cupcakes' are an adult version of a cupcake... or if you remove the wrapper it could be called a mini cake and therefore totally socially acceptable!

The frosting is a caramel sauce glaze, and the moistness of the cupcakes comes from the softened dates. Delicious!!

STICKY DATE CUPCAKES
(makes 12 cup cakes)

INGREDIENTS
180 grams Dates
180 ml boiling water
4 eggs, seperated
2 teaspoons Vanilla Extract
80 grams Chick peas; canned, drained, rinsed and patted dried
1/2 cup Coconut Flour
2 teaspoons Baking powder
1 teaspoon bicarbonate soda
4 Tablespoon Maple Syrup
1 teaspoon ground ginger
12 teaspoons Caramel Sauce (see recipe below)

INSTRUCTIONS
Preheat oven to 175C/350F
Make caramel before starting the cupcakes (as it takes longer than the baking time)
Place 12 cupcake liners in a tray. Spray/grease liners.
Place dates and boiling water in a bowl and set aside for 20 minutes.
When softened place in a blender and process until a smooth paste is formed.
Place egg whites in the mixing bowl of a stand mixer with a whisk attachment.
Whisk egg whites on high until soft peak form.
Add maple syrup slowly until or combined and the mixture has increased in volume.
Add blended dates and vanilla extract and continue to whisk on high.
Add egg yolks and whisk on high until mixture is combined.
In a blender, add chickpeas, coconut flour, baking powder, bicarbonate soda and ginger.
Process until fine.
Add dry blended ingredients to egg mixture and whisk on low until just combined.
Turn whisk up to medium high and whisk for 30-60 seconds or until fluffy.
Divide mixture evenly between the 12 cupcakes and bake in oven for 20 minutes, or until cook through.
While cupcakes are cooking....warm up premade caramel until a runny liquid.
As soon as cupcakes are removed from the oven pierce each cupcake with a skewer 5 times and spread 1 teaspoon of caramel sauce over the top of each cupcake.
Cupcakes can be served warm or cold.
If cold, allow to cool for 20-30 minutes before removing the cupcakes from the tray.

CARAMEL SAUCE

INGREDIENTS
1 can Coconut Cream (organic or low/free preservatives), opened and in fridge overnight or at least 2hours. This should measure 1 1/2 cups.
1/2 Cup Maple Syrup
dash of salt
2 teaspoons vanilla extract

INSTRUCTIONS
Place coconut cream, maple syrup and salt in a saucepan over medium/high heat.
Bring mixture to boil, then reduce to medium heat.
Allow the mixture to boil until quite thick and dark golden in colour. Stir regularly to prevent burning.
This will take 25-30 minutes.
Add vanilla and continue to cook on medium heat for another 5 minutes.
The caramel will be dark golden in colour and delicious.
When cooler, place into container and keep in fridge. The caramel will thicken as it refridgerates.