SALTED CARAMEL & PECAN PIE CUPCAKES 🥧🧁

SALTED CARAMEL & PECAN PIE CUPCAKES 🥧🧁

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    Servings

    4
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    Prep Time

    15 Minutes
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    Cook Time

    30 Minutes
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    Total Time

    45 Minutes
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    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
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