Sticky Toffee Cupcakes | Good Hemp
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  • Good Hemp Food
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Sticky Toffee Cupcakes

These Sticky Toffee Cupcakes are simply divine. A fantastic festive treat for one and all! Made with love and care by the wonderful Ginger Vegan.

  • Serves 8
  • Vegan & Vegetarian
  • Source of Omega 3
  • Dairy Free

What you’ll need:


  • 105g dates, chopped
  • 115 ml boiling water
  • 1 tsp bicarbonate of soda
  • 65g margarine
  • 110g dark brown sugar
  • 75g Good Hemp Pure Protein Powder
  • 75g plain flour
  • 2 tbsp ground flax seed
  • 1 tsp vanilla extract
  • 1 tsp baking powder
  • 60ml Good Hemp Milk Original

Cream Cheese Frosting:

  • 400g icing sugar
  • 50g margarine
  • 125g vegan cream cheese such as Sheese Original
  • Cashew Caramello to serve



  1. Preheat oven to 180C (355F), Gas Mark 5.
  2. First soak the chopped dates in the boiling water with the bicarbonate of soda.
  3. In another bowl cream together the sugar and margarine and then add in the protein powder, flour, baking powder, flax seed and vanilla.
  4. Add the dates along with the soaking water and mix well.
  5. Finally stir in the Hemp Milk and mix again.
  6. Spoon into cupcake cases, leaving a little gap at the top for them to rise.
  7. Bake for about 15 mins or until a cocktail stick inserted in the middle comes out clean.
  8. Leave to cool before icing.

Cream Cheese Frosting:

  1. In a food processor with a paddle attachment mix 300g of the icing sugar with the margarine until smooth.
  2. Add the cream cheese and beat well until well combined and there are no lumps.
  3. Finally add the remaining 100g icing sugar and mix well.
  4. Spoon into a piping bag fitted with a star nozzle and pipe onto the cupcakes.
  5. Top with Cashew Caramello to serve. Tip: if the Cashew Caramello is too hard to drizzle simply warm it up in a bowl sitting on top of another bowl of warm water.

Made exclusively by Ginger Vegan.