-
Servings
4 -
Prep Time
15 Minutes -
Cook Time
30 Minutes -
Total Time
45 Minutes -
Difficulty
Easy
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) |
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!
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