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Monday, 19 February 2018

The best vegan caramel cupcakes recipe | ft Natures Charm

Vegan, quick & easy.

Did someone say caramel cupcakes?!
A delicious light and fluffy vanilla cake, with a core of salted caramel sauce, caramel flavoured buttercream, topped off with caramel popcorn kernels.
100% vegan and delicious! 
The caramel I used in this recipe is the Natures charm 'salted caramel sauce'!
This sauce is absolutely delicious, my new favourite!
It's a vegan & gluten-free sauce made with premium coconut milk, making it silky smooth and creamy.
If you have a sweet tooth, you'll love this caramel! 
It's perfect for drizzling on desserts, mixing into buttercreams, ice cream or to core cakes. It honestly makes treats 100% even more luxurious and scrumptious!

Preparation- 10 minutes
Baking time- 18-20 minutes
Makes- Around 8-10
Level- Easy

...
Ingredients for the cakes
-240ml of dairy-free milk (I use almond)
-1 teaspoon of apple cider vinegar
-210g of self-raising flour 
-100g of golden caster sugar
-1/2 teaspoon of baking powder
-1/2 teaspoon of bicarbonate of soda
-60g of coconut oil (Melted)
+
-Salted caramel sauce (for the core)

Ingredients for the buttercream
-130g of butter (I use Tomor)
-400g of icing sugar
-2 tablespoons of Natures Charm salted caramel sauce
+
-Dairy-free milk (if needed)
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To make the cupcakes
Step 1- Preheat your oven to 180 degrees c and line a cupcake tin with cupcake cases.

Step 2- In a small bowl, combine the almond milk with the apple cider vinegar and whisk until fully combined.
Set aside for 10 minutes to curdle. This creates a vegan 'buttermilk'.

Step 3- In a large mixing bowl, sift the flour, sugar, baking powder and bicarbonate of soda.
Mix well to combine.

Step 4- Add the melted coconut oil to the 'buttermilk' and whisk to combine.

Step 5- Add the wet ingredients into the dry and mix until a smooth batter.
Step 6- Fill the cases 3/4 full with the batter.
Make sure to tap the tins on the worktop to remove any air bubbles.
Step 7- Pop the cakes into the preheated oven and bake for 18-20 minutes.
You will know they are done when you put a knife or skewer in and it comes out clean and they are springy to the touch.

Step 8- Place the cupcakes on a cooling rack and allow to cool fully before frosting.

To make the frosting
Step 1- Cream the butter in a bowl, on a high speed until creamy. I use my stand mixer with the balloon whisk attachment.

Step 2- When your butter/margarine is creamy & light in colour, add in the icing sugar and caramel.
Whizz together until fluffy & fully combined.
Add a splash of dairy-free milk if too thick.
Step 3- Transfer the buttercream into a piping bag fitted with an open star tip nozzle.

Step 4- Core the cupcakes and fill with some salted caramel sauce.

Step 5- Pipe a swirl of buttercream onto each cupcake and finish with a drizzle of caramel sauce.
I added on some caramel popcorn for more flavour and texture.

Serve these cupcakes fresh or store in a sealed container in or out of the fridge, the buttercream will firm up at room temperature. 

Best eaten within a few days.

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Shop the whole 'Natures Charm' range here.
 A huge thank you to Natures Charm for collabing on this recipe with me!

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Holly Jade
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5 comments

  1. These cupcakes are simply stunning! I love the caramel sauce in the center ♥

    ReplyDelete
  2. Caramel is the far good idea for the cupcakes you can try the new and fancy ideas for the better recipes and the food innovations food is also a better way to create and make new stuffs and you can add your creativity to it.

    ReplyDelete
  3. Hi! Thank you for posting this recipe, I'm hoping to make them this weekend and have just ordered my Nature's Charm caramel! Can I ask - where do you buy your vegan caramel popcorn from please? I can't find any anywhere!

    ReplyDelete

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