Vegan Salted Caramel Cupcakes
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:
Step 1: Preheat your oven to gas 5, 190°C, fan 170°C. Line a 12-hole muffin tin with paper cases.
Step 2: Begin by making your sponges. In a bowl, whisk the sugar, oil and vanilla extract for 1-2 minutes until well combined. In a separate bowl, mix together the yogurt and vinegar, then add to the sugar mixture and beat for another 2 minutes.
Step 3: Sieve in the flour, bicarbonate and salt, then whisk again until smooth. Fill the paper cases with the mix to about 2/3 full then bake for 20 minutes or until golden, risen and the sponge springs back when touched. Remove from the oven and leave to cool in the tin for 10 minutes, before transferring onto a wire rack to cool completely.
Step 4: 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 minutes. Add the soya cream and sea salt, then bubble for a further 2 minutes before removing from the heat and leaving to cool and thicken.
Step 1: For the icing, add the spread in a large bowl and beat with an electric whisk/stand mixer to soften. Add half the icing sugar and continue beating until smooth, then add the rest of the sugar and beat for 1-2 minutes or 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 minutes so the icing is firm enough to pipe.
Step 1: 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.
Recipe credit: Tesco Real Food.
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