Vegan salted caramel cupcakes
Wednesday, August 28, 2019
Fluffy icing, tender sponge and a hidden centre of oozing caramel, this vegan salted caramel cupcakes recipe has it all
Ingredients
For the sponges
- 150g light soft brown sugar
- 75ml sunflower oil
- ½ tsp vanilla extract
- 250g dairy-free soya yogurt
- 1 tsp apple cider vinegar
- 175g self-raising flour
- ½ tsp bicarbonate of soda
- ½ tsp salt
For the salted caramel sauce
- 50g light soft brown sugar
- 40g dairy-free spread
- 25g golden syrup
- 60ml dairy-free soya cream
- ½ tsp sea salt
For the icing
- 175g dairy-free spread
- 500g icing sugar
Method
- Preheat the oven to gas 5, 190°C, fan 170°C. Line a 12-hole muffin tin with paper cases. To make the sponges, put the sugar, oil and vanilla extract in a bowl then beat with an electric whisk for 1-2 mins until well combined. In a separate bowl, mix together the yogurt and vinegar, then add to the sugar mixture and beat for another 2 mins.
- Sieve in the flour, bicarbonate and salt, then whisk again until smooth. Fill the paper cases with the mix to about two-thirds full then bake for 20 mins until golden, risen and the sponge springs back when touched. Leave to cool in the tin for 10 mins, then transfer to a wire rack to cool completely.
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