Delicious Toffee Cupcakes with Salted Caramel Sauce
Ingredients
Toffee cupcakes
- 300ml soya milk
- 2 tsp cider vinegar
- 200g dark brown soft sugar
- 100ml oil
- 1/2 tsp salt
- 2 tsp vanilla extract
- 300g self raising flour
- 1/2 tsp bicarbonate of soda
Salted caramel sauce
- 50g dark brown soft sugar
- 50g vegan butter block
- 30g golden syrup
- 30ml soya milk
- Large pinch of salt
Buttercream
- 500g icing sugar
- 150g vegan butter block
- 1 tsp vanilla extract
Preparation
Mix the soya milk with the vinegar and set aside.
Mix the sugar, oil, vanilla and salt together, then add in the milk mixture and mix well using a balloon whisk.
Add the flour and bicarbonate of soda and mix until there are no lumps.
Spoon into cupcake cases and bake at 180C for about 15 minutes or until a skewer inserted in the middle comes out clean.
Cool on wire racks.
Caramel sauce
Melt the sugar, butter and syrup together in a small pan.
Bring to the boil, add the salt and soya milk and cook for a few minutes.
Drizzle a bit on a cold plate to test the consistency. If it wrinkles when pushed with your finger, it is ready.
Leave to cool.
Buttercream
Beat the icing sugar, vegan butter block, and vanilla extract in an electric mixer until light and fluffy.
Assembly
Ice the cupcakes with the buttercream, drizzle with the caramel sauce, sprinkle with sprinkles, and take a photo to share.