Vegan Salted Caramel Cupcakes
Try this Vegan Salted Caramel Cupcakes recipe
Try this Vegan Salted Caramel Cupcakes recipe
- 1/4 cup water
- 1/4 tsp salt
- 1 tsp vanilla
- 1/2 tsp salt
- icing:
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1 tsp baking soda
- cupcakes:
- 3/4 cup sugar
- 1 1/2 cups all purpose flour
- 1 tbsp vanilla
- 1/2 tsp vanilla
- caramel sauce:
- 1 tbsp apple cider vinegar
- --------------------
- 1/2 tsp salt (more to taste)
- 1 tbsp vegan butter
- 1 cup plant milk
- 1/3 cup neutral vegetable oil (see note)
- 1/2 cup coconut milk (from a can)
- 1/2 cup vegan butter (i use melt)
- 2 cups icing sugar (plus extra if too thin).
- 2 tbsp caramel
- 2 tbsp plant milk
- Carbohydrate 32.8102823093948 g
- Cholesterol 40.8341666665286 mg
- Fat 15.6911417999391 g
- Fiber 0.465004893652778 g
- Protein 1.93296085165128 g
- Saturated Fat 9.79985809914622 g
- Serving Size 1 1 Serving (79g)
- Sodium 5934.35621079616 mg
- Sugar 32.345277415742 g
- Trans Fat 1.14301340554215 g
- Calories 279 calories
Step-by-step
- Preheat oven to 350'F and prepare a muffin pan with 12 muffin cup liners.
- In a small bowl mix together the flour, baking soda, and salt. Set aside.
- In a larger bowl, combine the sugars, milk, vinegar, vanilla, and oil.
- Beat the mixture with electric mixer (or very vigorous whisking) to ensure it's well combined.
- Gradually add the dry ingredients to the wet, beating the mixture after each addition.
- Beat until the mixture is well combined.
- Pour the batter into each muffin cup, filling each to about ¾ full.
- Bake for 18-22 minutes, checking for doneness after about 15 minutes. The tops should spring back quickly when pressed lightly and a cake tester should come out clean.
- Remove from oven, let cool in pan for about 5 minutes and then remove to a cooling rack. Let cool COMPLETELY before icing.
- In a 3 quart saucepan over medium heat combine the sugar and the water.
- Stir to dissolve the sugar just until the mixture comes to a boil.
- Once the mixture begins to boil STOP stirring!
- Watch the pot carefully as the sugar will suddenly be ready. Let the pan boil and as the water cooks off, the sugar will begin to brown.
- Once the sugar mixture is a medium brown/caramelly colour remove the pot from the heat and pour in the coconut milk and vanilla.
- Be careful of the spatter! It's normal and VERY hot! If the sugar mixture seizes from the cool milk simply return the pot to low heat to re-melt it.
- Stir the pot (over low heat if the sugar is stiffened) until the mixture is smooth.
- Stir in the vegan butter and salt, and stir until it's completely combined.
- Set aside to cool.
- Cream butter and vanilla together until creamy with electric mixer
- Gradually add the icing sugar, beating after each addition.
- Add in the caramel sauce and beat to combine.
- Add milk 1 tsp at a time, beating after each addition, until you achieve a soft spreadable consistency. If too thick, add more milk, if too thin add more icing sugar.
- Add in the salt and mix to combine.
- Once the cupcakes have cooled, spread or pipe icing on each. I find that vegan butter is super melty so if it gets too soft you may have to return the cupcakes to the fridge to firm up.
- Drizzle some caramel sauce over each cupcake
- Sprinkle a tiny bit of sea salt on the tops of each cake.
- Serve and impress!!
Indulge in the Sweetness: My Vegan Salted Caramel Cupcake Adventure
As a busy working mom, finding time for baking is a luxury, but when I do, it's always worth it. This weekend, I decided to tackle a recipe that's been on my "to-bake" list for ages: vegan salted caramel cupcakes. I've always been a fan of salted caramel – that perfect balance of sweet and salty is simply irresistible. But finding a truly delicious vegan version has proven challenging. This recipe promised to deliver, and let me tell you, it did not disappoint.
The process itself was surprisingly straightforward. The cupcake batter came together quickly, thanks to my trusty electric mixer. I loved the simple elegance of the ingredients; no complicated substitutions or obscure ingredients needed. The most challenging part was undoubtedly the caramel sauce. Working with sugar can be tricky, but the recipe’s instructions were precise enough to guide me through each step flawlessly. I admit, I nervously watched the sugar transform from white grains to a rich, golden caramel, a mesmerizing alchemy happening right before my eyes. The final result, however, was magnificent: a glossy, rich caramel sauce that was absolutely divine.
Then came the icing. The creaminess of the vegan butter combined with the sweet caramel was simply heavenly. It added a luxurious layer to the already delicious cupcakes. The delicate sprinkle of sea salt on top brought everything together, enhancing the overall flavor profile. The cupcakes themselves were light and fluffy, with a perfectly moist crumb. The baking time was spot on; my cupcakes were golden brown on top and wonderfully soft on the inside. The final product was everything I had hoped for and more. These vegan salted caramel cupcakes weren't just delicious; they were a testament to the fact that plant-based baking can be just as rewarding and decadent as traditional baking.
I served these delectable treats to my family and friends, and they were met with rave reviews. The cupcakes disappeared faster than I could say "salted caramel." The best part? Knowing that I’d created something so delicious and completely cruelty-free filled me with a great sense of accomplishment. This recipe has solidified its place in my baking repertoire, and I can't wait to make them again. It's a perfect dessert for any occasion, from casual get-togethers to special celebrations. So, if you're looking for a decadent, plant-based treat that's both easy to make and incredibly satisfying, give these vegan salted caramel cupcakes a try.
The beauty of this recipe lies not only in its deliciousness but also in its adaptability. You can experiment with different types of plant milk to achieve varying levels of sweetness and creaminess. You can also adjust the amount of salt to customize the flavor to your preferences. Feel free to add in chocolate chips or other mix-ins for an extra touch of indulgence. The possibilities are endless!
Beyond the baking process, what stood out most was the joy it brought. The act of creating something from scratch, of carefully measuring ingredients, and of watching the batter transform into something beautiful and delicious was intensely satisfying. In the midst of a hectic work schedule and the daily demands of motherhood, finding moments of peace and joy like this is invaluable. And sharing these cupcakes with loved ones only amplified that feeling of satisfaction and contentment. This baking experience wasn't just about creating a dessert; it was about creating a memory, a moment of connection, and a testament to the simple pleasures of life.
So, I encourage you, dear readers, to embark on your own vegan salted caramel cupcake journey. You might surprise yourself with your baking talents and the delicious results. And who knows, you might even discover a new level of satisfaction in the kitchen. Happy baking!
