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

 

 

INGREDIENTS

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

 

 

 

 

METHOD

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.

To make the icing, put the spread in a large bowl and beat with an electric whisk to soften.

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.

 

 

 

 

Did you decide to recreate this recipe, or any of our others at home? we’d love to see your creations, just tag us at @andrewjamesuk on Instagram and @andrewjamesltd on Twitter!

Comments are closed here.