Beautiful salted caramel cupcakes, with soft and fluffy sponge and hidden salted caramel centre. No- one will guess they are 100% vegan!
Hey friends, and welcome to today’s post. And boy-ohhh-boy, this will be a good one! Because it’s not that often that you come across a recipe which is instantly a hit among your family and friends. But trust me, this salted caramel cupcakes recipe does exactly that!
As it was Ditch New Years’ Resolutions Day last week, I thought we will step away from healthy salads and shakes for a moment… Because January is hard enough as it is, and we all need a little ‘pick me up’ at this time of the year. So making these salted caramel cupcakes is not only guaranteed to make your life sweeter, it will also lift your spirits for sure! And if you are among millions of other people, who are giving Veganuary a go, this recipe is perfect for you!
I was pleasantly surprised to discover how many great vegan recipes Tesco has on offer. From delicious breakfasts to filling lunches and dinners, ending on mouthwatering desserts, all vegan! And while some vegan recipes out there do call for complicated ingredients, Tesco’s recipes are using simple, easy accessible products, which you can buy at any of their shops. Cooking vegan has never been easier! So if you are looking for some vegan, plant-based or vegetarian recipe inspiration, be sure to check out their website and the recipes section!
Another great thing about today’s recipe is how simple and easy it is to make. I can almost guarantee, that you will have most of these ingredients in your kitchen already (but hey, if you don’t, I’m sure your local Tesco is only few minutes away!). All what there is, is just a handful of ingredients, couple of bowls and an electric mixer…
These salted caramel cupcakes are seriously one of the best vegan cupcakes I’ve ever tried. And the best thing is that you could never tell they are dairy & egg- free. The sponge is so light and perfectly fluffy, with just the right amount of moisture, which is great, because sometimes, I find vegan cupcakes to be slightly too dry and crumbly. But not this one! And then there is that hidden surprise inside, salted caramel centre…
The simple sweet and salty combination, which in my opinion just doubles the taste sensation. And let’s not forget about the frosting/ icing on that cupcake! That soft, fluffy buttercream which just melts in your mouth and makes you go ‘Mmmmmmmmmmmmmmm’ with every bite you take. If that is not an international sound for ‘damn this is soooo good’, then I don’t know what is. And the reaction I got every time, when I said these salted caramel cupcakes are vegan was ‘NOOOOOOOOOOOOO waaaay!?!’, which is kinda great, because there is nothing better than hearing a non- vegan in disbelief.
So there you have it friends, the most delicious recipe I’ve tried this year so far, and for sure, this one is going to be hard to beat! I hope you will enjoy them as much as I did!
Until next time!
Salted Caramel Cupcakes
For the cupcakes:
- 150 g light soft brown sugar
- 75 ml sunflower oil
- 1/2 tsp vanilla extract or paste
- 250 g dairy-free yogurt I've used soya yogurt
- 1 tsp apple cider vinegar
- 175 g self-raising flour
- 1/2 tsp biocarbonate of soda
- 1/2 tsp salt
For the salted caramel:
- 50 g light soft brown sugar
- 40 g dairy-free spread or butter
- 25 g golden syrup
- 60 ml dairy-free soya cream
- 1/2 tsp sea salt
For the icing:
- 175 g dairy-free spread or butter softened
- 500 g icing sugar
- Pre-heat the oven to 190 C (170 C fan). Line the 12-hole muffin tin with paper cases.
- To make the sponges, put the sugar, oil and vanilla in a bowl and beat with an electric mixer for couple of minutes until well combined. In separate bowl mix together the yogurt and vinegar, then add to the sugar mixture and beat for another couple of minutes.
- Sieve in the flour, soda and salt, then whisk again until smooth. Fill the paper cases with the mix to about two-thirds full then bake for 20 minutes until golden, risen and the sponge springs back when touched. Leave to cool in the tin for about 10 minutes then transfer to wire rack to cool completely.
- In a mean time, make the caramel sauce by heating the sugar, spread and syrup in a small pan. Stir until melted. Bring to simmer and allow to bubble for a couple of minutes. Add the soya cream and sea salt and bubble for 2 minutes before removing from the heat and leaving it to cool and thicken.
- To make the icing, put the spread in a large bowl and beat with an electric mixer until light and fluffy. Add half the icing sugar and continue to beat until smooth. Add the rest of the sugar and beat for couple more minutes until it is pale and fluffy. Beat in one tablespoon of salted caramel sauce, then transfer to a piping bag fitted with a star nozzle. Chill in the fridge for about 15 minutes so the icing is firm enough to pipe.
- When ready to assemble, scoop out a small hole in the middle of each cupcake and spoon in a little of caramel sauce. Pipe the icing in swirls onto each cake and drizzle with the remaining salted caramel.
You can see the original recipe here.
Thanks to Tesco for sponsoring this post. Commissioned posts is how I’m able to continue working on the blog and creating recipes for you. All opinions are my own.