Caramel Cupcakes Vegan
200 g flour
2 tbsp cornflour
3/4 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
110 g soft margarine
130 g brown sugar
240 ml almond milk
2 tsp vanilla extract
1 tsp vinegar
Icing:
200 g margarine
400-450 g powdered sugar
2-4 tbsp coconut milk
2 tsp vanilla extract
Caramel Sauce:
55 g margarine
80 g brown sugar
90 ml coconut milk
2 tsp vanilla extract (added at the end)
Preheat the oven to 175°C.
While the oven is heating, beat together the margarine and brown sugar in a mixer until well combined.
Add all the remaining ingredients to the mixture once the margarine and sugar are fully mixed.
Line a muffin tin with paper liners and fill each cup 3/4 full with the batter. Bake for 15-20 minutes or until a skewer inserted into the center comes out clean.
Allow the cupcakes to cool completely before decorating with the icing.
Icing:
While the cupcakes are cooling, prepare the icing by whipping together the margarine and powdered sugar.
Add the vanilla extract, then slowly add the coconut milk in small amounts.
Ensure the cupcakes are fully cooled before decorating them with the icing.
Caramel Sauce:
The caramel sauce needs to cool as well to prevent it from melting the icing.
To make the sauce, combine the margarine, brown sugar, and coconut milk in a saucepan. Simmer over low heat for about 5 minutes, then add the vanilla extract at the end.
Remove from the heat and allow the sauce to cool before drizzling it over the iced cupcakes.