Vegan Toffee Cupcakes with Salted Caramel Drizzle
Ingredients
- 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
- 50g dark brown soft sugar
- 50g non dairy spread
- 30g golden syrup
- 30ml soya milk
- Large pinch of salt
- 500g icing sugar
- 150g non dairy spread
- 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 to combine everything.
Add the flour and bicarbonate of soda and mix until there are no lumps.
Spoon the batter into cupcake cases and bake at 180C for about 15 minutes or until a skewer inserted in the middle comes out clean.
Cool the cupcakes on wire racks.
For the salted caramel sauce, melt the sugar, spread and syrup together in a small pan.
Bring the mixture to a boil, add the salt and soya milk, and cook for a few minutes.
Test the consistency by drizzling a bit on a cold plate; if it wrinkles when pushed with a finger, it is ready.
Leave the caramel sauce to cool.
For the buttercream, beat the icing sugar, non dairy spread and vanilla extract in an electric mixer until light and fluffy.
Ice the cupcakes with the buttercream.
Drizzle the cupcakes with the caramel sauce.
Sprinkle with awesome sprinkles such as Jazzy Jupiter from @bakingtimeclub.
Take a photo to show me.
