Tuesday, June 11, 2013

Vegan Sticky Toffee Pudding Cupcakes

Vegan Sticky Toffee Pudding Cupcakes
Desserts are the best part of any meal but when we put a little more effort into them, it makes them that much sweeter. Combine all the elements that make up a delish dessert and you will have your family and friends nipping at your heals for more. This recipe takes a very traditional English recipe and turns it vegan for your enjoyment. Perfect for holidays or any occasion, it will be sure to please any taste bud and have everyone asking for the recipe and more. With its moist cake and caramel sauce, you can't go wrong. Serve with the sauce alone or along side vegan whipped cream and/or vegan ice cream. Pairs nicely with a big glass of vegan milk for the kiddos or vegan wine for the adults. Try not to lick the plate but if you do...I won't say a word. Enjoy!

Vegan Sticky Toffee Pudding Cupcakes
Ingredients
Pudding
-1/4 cup (1/2 stick) vegan butter or shortening (I used Crisco)
-1 1/2 cups all-purpose flour
-1 1/2 cups chopped pitted dates (heaping cup of pitted dates) 
-1 1/4 cup water
-1 teaspoon baking soda
-1 teaspoon baking powder
-1/2 teaspoon salt
-1 cup sugar
-1 teaspoon vanilla extract
-2 teaspoons The Vegg prepared with 1/2 cup hot water

Sauce
-1 1/4 cups (packed)  brown sugar
-1/2 cup whole fat canned coconut milk
-1/4 cup (1/2 stick) unsalted vegan butter
-1 teaspoon vanilla extract
-Pinch Salt
Optional for Serving
Vegan Whipped cream and/or Vegan vanilla ice cream

Directions

Pudding

Heat oven to 350 Degrees

Line 12 cupcake pan with wrappers.

Prepare The Vegg and the 1/2 cup hot water as directed on the package and set aside for use.

Prepared Vegg
In a food processor process and mince 1 cup of whole pitted dates until broken down and able to add to a saucepan. 

Chopped Dates
Chopped Dates
Bring dates and 11/4 cups water to a boil in a medium heavy saucepan with tall sides. Remove from heat and stir in baking soda (mixture will become foamy). Set this mixture aside and let it cool.

Frothed Date Mixture
Set Date Mixture
Sift together flour, baking powder, and salt in a small bowl. 

Flour Mixture
Using an electric mixer, beat 1/4 cup butter, sugar, and vanilla in a large bowl to blend. 

Creamed Butter Mixture
(without Vanilla)
Creamed Butter Mixture
(with Vanilla)
Add half The Vegg Mixture, beat to blend. Then dd half of flour mixture and half of date mixture, beat to blend. Repeat with remaining Vegg, flour mixture, and date mixture. 

Pudding Batter
Pour batter into the prepared cupcake pan and fill each wrapper to the top.

Filled Wrappers
Place the cupcakes in the oven and bake until a toothpick is inserted into center of cake and it comes out clean, 20 minutes. 
Ready to Bake Cupcakes
Baked Cupcakes
Once the cupcakes are done, remove from the oven and let them cool in pan for 30 minutes. 

Resting Cupcakes
Cooled Cupcakes
Turn the cupcakes out onto a rack or tinfoil (you can make the cupcakes a day ahead). If not using right away, cover and let stand at room temperature in a container.

Sauce
Bring sugar, coconut milk, and vegan butter to a boil in a small heavy saucepan over medium heat, 
whisking constantly. 

Vegan Butter
Sauce Ingredients Combined
Sauce Ingredients Combined
Sauce Ingredients Whisked Together
Continue to boil, stirring constantly, for 3 minutes. 

Ready to Boil Sauce
Remove from heat and whisk in vanilla. 

Sauce with Added Vanilla
(After Froth)
Finished Sauce
This mixture can also be made ahead of time. Let stand at room temperature until cooled. Place in a container and store in the fridge until ready to use. To serve, rewarm gently before using.

Assembly
Take your cupcakes and remove the wrapper around it, place on a plate and cover with sauce. Serve with just the sauce or add vegan whipped cream and/or vegan ice cream. Pair it with a nice tall glass of vegan milk or vegan wine for adults. Enjoy!

Ready to Serve Dessert
-Amy