SALTED CARAMEL FILLED CUPCAKES
by Holly Jade
Makes-Around 8-10 Level-Easy
INGREDIENTS
• 240ml of dairy-free milk
• 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
• 400g of icing sugar
• 2 tablespoons of Natures Charm salted caramel sauce
+ Dairy-free milk (if needed)
TO MAKE THE CUPCAKES
1. Preheat your oven to 180 degrees c and line a cupcake tin with cupcake cases.
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'.
3. In a large mixing bowl, sift the flour, sugar, baking powder and bicarbonate of soda. Mix well to combine.
4. Add the melted coconut oil to the 'buttermilk' and whisk to combine.
5. Add the wet ingredients into the dry ingredients and mix until a smooth batter.
6. Fill the cases 3/4 full with the batter. Make sure to tap the tins on the worktop to remove any air bubbles.
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.
8. Place the cupcakes on a cooling rack and allow to cool fully before frosting.our fancy! Enjoy!
TO MAKE THE FROSTING
1. Cream the butter in a bowl, on high speed until creamy. I use my stand mixerwith the balloon whisk attachment.
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.
3. Transfer the buttercream into a piping bag fitted with an open star tip nozzle.
4. Core the cupcakes and fill with some salted caramel sauce.
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.