Caramel Macadamia Cupcakes – recipe below!
How awesome are summer holidays? We’ve had a great time with family and friends – swimming, bushwalking, star-gazing and waterfall exploring; having long-overdue catch-ups, picnics, BBQs and morning teas; getting some gardening done and going to a fermented foods workshop; and just enjoying being less focused on work and having more time to relax.
I love where I live!! (Far North Queensland, Australia)
School starts again on Monday, and I know it’s going to get crazy again, especially when the new book comes out and our classes and workshops begin again. So I’m glad I took it easy for a few weeks. Hope you did too!
Caramel Macadamia Cupcakes
Caramel Macadamia Cupcakes
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- Author: QuirkyJo
Ingredients
Cupcakes
170g macadamia nuts
70g pitted Medjool dates or date paste
100g thick coconut cream
4 large eggs
1/2 tsp vanilla powder
1/2 tsp bicarb soda
Caramel Icing
60g pitted Medjool dates
100g thick coconut cream
1/4 tsp fine sea salt
1/2 tsp vanilla powder
Instructions
1. Preheat oven to 180C. Line a muffin tin with 12 paper baking cups. (I use ‘If You Care’ baking cups as they are unbleached and non-toxic, and the cakes don’t stick to them.)
2. Place all ingredients into Thermomix bowl and mix 1 min/speed 9. (Or mix in a blender/ processor until batter is smooth and creamy.)
3. Divide the mixture between cupcake cups.
4. Bake for 20 minutes at 180C.
5. Cool, then ice with caramel icing.
Caramel Icing
1. Place all icing ingredients into the Thermomix bowl and mix at 10 sec/speed 6. Scrape down the lid and sides of the bowl with a spatula. (Or finely chop dates by hand and place in a small saucepan with other ingredients.)
2. Cook 5 mins/100C/speed 3 (or simmer in a saucepan over medium heat, stirring until smooth.)
3. Chill icing for approximately an hour, then ice cupcakes.
Notes
Store cupcakes in a sealed container in the fridge for up to 1 week, or freeze for up to 1 month.
Hi. Could you please advise what I could use to sub the eggs in the recipe? Thanks!
Hi Michelle! 🙂 Generally it isn’t recommended to substitute eggs if there are more then 3 eggs in a recipe. If you want to try it, maybe halve the recipe (in case it doesn’t work well!), and use 1 Tbsp ground chia seeds + 3 Tbsp water per egg, plus 1/2 tsp baking powder. I hope it works! Let us know. xx
These look great AND are free from almost all of the allergens in our house (pretty exciting as this rarely happens) but the 4 eggs are an issue. Any suggestions on a substitute? I do use egg replacer but it isn’t very good to replace more than 2 eggs.
Hi Katie! 🙂 Generally it isn’t recommended to substitute eggs if there are more then 3 eggs in a recipe. If you want to try it, maybe halve the recipe (in case it doesn’t work well!), and use 1 Tbsp ground chia seeds + 3 Tbsp water per egg, plus 1/2 tsp baking powder. I hope it works! Let us know. It would be great if these worked for your family. xx
Would this recipe work made into a cake?
If you make it as a cake it will be quite dense and heavy, and won’t rise very high, which is why I prefer to make them as cupcakes. 🙂
Hi Jo! Do you think this might work as a cake for a birthday?
Sorry for the late reply Annabel! Did you end up trying it as a cake? I think it would be quite dense and heavy. xx
What patty pans do you use please?
We use the If You Care brand. 🙂
Looks awesome
Thanks Dianne! xx
Jo, I ordered your book before Xmas and seeing this recipe above I’m so excited to getting my copy. The macadamia cupcakes look so good.
Thanks Maria! 🙂 Have you made these cupcakes yet? xx
My teenage boys LOVE these muffins. I didn’t have macadamia nuts so used 100g cashews and 70g hazelnuts. Delicious! Am just making my second batch for the week as the first ones are almost gone. Winner! Thanks so much, Jo.
Hi Anne! 🙂 Thanks for your feedback. Great to know the cupcakes work well with other nuts too. xx
Looks amazing, would it be ok to make it into a cake?
Hi Holly! If you make it as a cake it will be quite dense and heavy, and won’t rise very high, which is why I prefer to make them as cupcakes. 🙂
One of the easiest most delicious recipes that we love!! Thanks Jo
YAY!! Thanks Lisa! 🙂
What could I use to substitute the coconut cream? Unfortunately I am mildly allergic. Thanks in advance
Hi Haley, thanks for your question. If you can have dairy, maybe try using a pure cream instead. 🙂
Hi there,
For school purposes can substitute the Mac Nuts with seeds or something else?
Belinda
You could try using pepitas – let us know if you give them a go and how they turn out. 🙂
My cupcakes looked amazing when they came out of the oven then sank and wrinkled. What did I do wrong?
It sounds like they weren’t quite cooked through…what were they like in the middle? xx
Made these for the first time. Love them. I’m wondering though what would be a good gluten free flour alternative to the macadamia nut as I have a grandchild with nut allergies and she always misses out.
Hi Pam! 🙂 You could try pepita meal (ground pepitas). xx
Hi Jo was wondering if there would be a good alternative to the coconut cream please?
Hi Kelly. You could try thick natural yoghurt and thick kefir:-). x
Hi Jo, Just wondering if you could swap the coconut cream for something else please?
Hi Kelly. You could try using thick Greek natural yoghurt or thick kefir. x
Hi Jo, I love these cupcakes. They taste amazing. Is there any issue with doubling the batch when oreoaribg the batter and icing?
I would suggest making two separate batches…in case too much to handle for your thermomix bowl:-)
Hi Jo, I just made these & wondered if I may have done something wrong as my cupcakes turned out like a frittata texture, it was really strange or are they meant to be really ‘eggy’. Thanks 🙂
They’re not as fluffy as a cake made with flour, but they shouldn’t be quite that ‘eggy’