Vegan Salted Caramel Cupcake Recipe

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This vegan salted caramel cupcake recipe is a salted caramel cupcake and frosting filled and drizzled with an easy home made salted caramel sauce.

TL;DR

• Easy vegan salted caramel cupcakes with a soft caramel sponge
• Filled with homemade salted caramel sauce
• Topped with salted caramel buttercream
• Finished with an extra drizzle of salted caramel
• Perfect for birthdays, celebrations or an indulgent sweet treat

Vegan Salted Caramel Cupcake Recipe

Ingredients

For the Cupcakes

• 220g self-raising flour
• 130g caster sugar
• 2/3 tsp bicarbonate of soda
• 40g golden syrup
• 60g vegetable oil
• 220ml soya milk
• 1 tsp salted caramel flavouring

For the Buttercream

• 250g vegan butter block (at room temperature)
• 1 tsp salted caramel flavouring
• 500g icing sugar

For the Salted Caramel

• 400ml coconut milk (from a tin)
• 150g light brown sugar
• 1 tsp vanilla extract
• Pinch of salt

How To Make Vegan Salted Caramel Cupcake Recipe

For the Cupcakes

1. Preheat the oven to 160°C / 320°F and line a 12-hole cupcake tin with cupcake cases.
2. In a large bowl, mix together the flour, caster sugar and bicarbonate of soda using a hand or stand mixer.
3. In a separate bowl, mix together the golden syrup, vegetable oil, soya milk and salted caramel flavouring.
4. Slowly pour the wet ingredients into the dry ingredients while mixing until combined.
5. Divide the cake batter evenly between the 12 cupcake cases.
6. Bake for approximately 23 minutes, checking regularly during the last few minutes. The cupcakes are ready when you lightly press the tops and they spring back.
7. Remove from the oven and leave to cool for 5 minutes before transferring to a cooling rack to cool completely.

For the Salted Caramel

1. While the cupcakes are cooling, make the salted caramel. Add the vanilla extract, coconut milk and light brown sugar to a saucepan.
2. Heat gently on the hob, stirring occasionally.
3. Once the caramel is bubbling and has thickened slightly, remove the pan from the heat.
4. Add the pinch of salt and mix well. Leave to cool completely.

For the Buttercream

1. Beat the vegan butter block using a hand or stand mixer until smooth and lightened in colour.
2. Mix in the salted caramel flavouring.
3. Gradually add the icing sugar and mix until fully combined and smooth.

To Assemble the Cupcakes

1. Use a teaspoon to scoop a hole into the top of each cupcake. Don’t cut all the way through to the bottom; the hole should only go about halfway into the cupcake.
2. Fill each hole with salted caramel using a spoon.
3. Place the piece of cupcake you removed back on top to cover the filling.
4. Using a piping bag fitted with a large round nozzle, pipe a swirl of salted caramel buttercream onto each cupcake.
5. Finish by using a piping bag with a small round nozzle to drizzle extra salted caramel over the top of each cupcake.

Top Tips

If you can’t get salted caramel flavouring you could use vanilla instead.

FAQs

• Which Vegan Milk Is Best For Baking?
• Is Palm Oil Vegan?
• Is Betty Crocker Buttercream Vegan?

Recipes Similar To Vegan Salted Caramel Cupcake Recipe

• Salted Caramel
• Salted Caramel Chocolate Cake
• Biscoff Cupakes

Comments

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