- 18
Ingredients
- Cupcakes
- 1 cup dates
- 3/4 cup boiling water
- 1/2 cup canola oil
- 1 2/3 cups self-rising flour
- 1 1/4 cup brown sugar
- 1 tsp baking soda
- 2 TBSP instant coffee
- Ice Cream
- 1 Pint Soy Vanilla Ice Cream
- 1/4 cup Kahlua
- 1/2 cup chopped almonds
- Creamy Caramel Sauce
- 6 TBSP Tofutti cream cheese
- 3 Cups powdered sugar
- 1 TBSP soy creamer
- 3/4 about 3/4 cup homemade caramel sauce
Preparation
Step 1
For the cupcakes:
1. Soak dates in boiling water until they soften
2. In a large mixing bowl, mix eggs, sugar, coffee, oil, and dates (with water) together. Mix well.
3. In a larger bowl, mix flour and baking powder.
4. Slowly add wet ingredients to the large bowl with the dry ingredients.
5. Bake for 15 minutes at 350
6. When cupcakes cool, store in freezer for about an hour then top with a scoop of ice cream.
For the ice cream:
1. Leave ice cream out of freezer for about 15 minutes, until it can be stirred with a spoon; make sure it's still partially frozen, though.
2. Add Kahlua and chopped nuts
3. Freeze for 30 minutes
For the creamy caramel sauce:
1. Mix cream cheese with soy creamer
2. Add powdered sugar, mix well
3. Stir in caramel sauce
4. Drizzle sauce on top of ice cream cupcakes