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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)

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.


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

    1. Thankyou! Isn't caramel stuffed anything the best?!?! Haha x

  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.

    1. I completely agree! Thankyou!! So glad you like them! x

  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!


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