Directions

Cupcakes

1. Preheat the oven to 170°C

2. Add the cream cheese and butter to a bowl. Whisk until soft peaks form. I use an electric whisk or, if you're feeling energized, use a spatula :)

3. Add the almond milk and eggs and mix again - don’t have the whisk on a high setting!

4. Add the remaining ingredients and mix.

5. Divide the mix into 12 cupcake cases (silicone is best).

6. Bake for around 15 minutes or until slightly golden and firm.

7. Place the cupcakes on a cooling rack (we keep them in their cases for the next step) whilst you make the Candied Hazelnut Topping.

Candied Hazelnut Topping

1. Add the butter & water to a non-stick frying pan and heat gently until the butter melts.

2. Add the sweetener and bring to the boil, stirring occasionally. Allow this to bubble away to reduce into a golden syrup, but don't allow it to burn!

3. Turn the heat down and add the chopped hazelnuts, stirring to coat them.

4. Allow the caramel to cool for a few minutes before spooning on top of the cupcakes. If you’re using the chocolate, melt this whilst the caramel is cooling and add a small dollop on top of each cake. Alternatively, drizzle on top of the hazelnuts. The candied hazelnuts will become a crunchy topping when fully cooled.