Vegan salted caramel cupcakes

Fluffy icing, tender sponge and a hidden centre of oozing caramel, this vegan salted caramel cupcakes recipe has it all

Vegan salted caramel cupcakes

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

  1. 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.
  2. 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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