This is a really easy recipe for super light and fluffy cupcakes with hidden salted caramel centre.
Keyword salted caramel cupcakes, vegan cupcakes
Prep Time 25minutes
Cook Time 25minutes
Total Time 50minutes
For the cupcakes:
150glight soft brown sugar
½tspvanilla extract or paste
250gdairy-free yogurtI've used soya yogurt
1tspapple cider vinegar
½tspbiocarbonate of soda
For the salted caramel:
50glight soft brown sugar
40gdairy-free spread or butter
60mldairy-free soya cream
For the icing:
175gdairy-free spread or buttersoftened
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.