Vegan Salted Caramel Cupcakes
We all love a treat now and again (sometimes we need one hourly, let’s be honest), and these insanely yummy salted caramel cupcakes are not only DELICIOUS they’re also dairy-free and 100% vegan! Store and transport these babies safely in the Andrew James cupcake carrier, that way everyone can enjoy these delights! Or alternatively just keep them all for yourself, you may want to considering how scrumptious they are!
Makes 12 Cupcakes, 25 Mins Prep, 25 Mins Cooking Time
For the sponges
175g self-rising flour
½ tsp bicarbonate of soda
½ tsp salt
250g dairy-free soya yogurt
150g light soft brown sugar
75ml sunflower oil
½ tsp vanilla extract
1 tsp apple cider vinegar
For the salted caramel sauce
40g dairy-free spread
60ml dairy-free soya cream
50g light soft brown sugar
½ tsp sea salt
25g golden syrup
For the icing
500g icing sugar
175g dairy-free spread
Preheat the oven to 190°C. Line a 12-hole cake tin with paper cases.
To make the sponges, put the oil, sugar 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 vinegar and yoghurt then add to the sugar mixture and whisk for 2 further minutes.
Sieve in the flour, salt and bicarbonate then using your mixer, whisk again until smooth.
Fill the paper cases up with the mix 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 cooling rack to cool completely.
Meanwhile, make the caramel sauce. Heat the sugar, spread and syrup in a small pan, stirring until melted.
Bring to a simmer and allow to bubble for 2 mins.
Add the soya cream and sea salt, then bubble for 2 mins before removing from the heat and leaving to cool and thicken.
Add half the icing sugar and continue beating until smooth, then add the rest of the sugar and beat for 1-2 mins until pale and fluffy.
Beat in 1 tbsp. of the salted caramel sauce, then transfer to a piping bag fitted with a star nozzle.
Chill in the fridge for about 20 mins so the icing is firm enough to pipe.
When ready to assemble, scoop out a small hole in the middle of each cake and spoon in a little of the salted caramel.
Pipe the icing in swirls onto each cake then drizzle with the remaining salted caramel.