Sugar-free caramel cupcakes with sweet potato buttercream | Nourish plant-based living

Ingredients

• DRY INGREDIENTS
• True
• 1½ cups plain all-purpose flour
• False
• ¼ cup cornflour
• 4 tbsp powdered baking stevia
• 1 tsp baking powder
• ½ tsp baking soda
• 1/8 tsp salt
• 1 tsp ground cinnamon
• WET INGREDIENTS
• 1/3 cup dates, pitted
• 1 1/3 cup soy milk
• 1 tbsp white vinegar
• 1/3 cup vegetable oil
• 1 tbsp vanilla bean extract
• ¼ tsp vegan caramel flavouring (optional)
• EGG REPLACER
• 1 tbsp ground flaxseed
• 2½ tbsp boiling water
• BUTTERCREAM
• ½ cup high-quality vegan butter, room temperature
• 1 cup sweet potato (cooked and mashed), chilled
• 3 tbsp smooth peanut butter (or other nut butter)
• 3 tsp powdered baking stevia
• Chopped walnuts, to decorate (optional)