Salted Caramel Cupcakes

Author: Tesco

Salted Caramel Cupcakes

Fluffy icing, tender sponge and a hidden centre of oozing caramel, this vegan salted caramel cupcakes recipe has it all. Perfect for a bit of weekend baking or a special treat, no-one will guess they’re completely egg- and dairy-free.

Total Time: 25 mins to prepare and 25 mins to cook, plus cooling

Calories: 465

Servings: 12

Total Time: 25 mins to prepare and 25 mins to cook, plus cooling

Calories: 465

Servings: 12

Ingredients

Method

Ingredients

(Servings: 12)

  • For the sponges:
  • 12.5 12.5 g light soft brown sugar
  • 6.25 6.25 ml sunflower oil
  • 0.041666666666667 0.041666666666667 tsp vanilla extract
  • 20.833333333333 20.833333333333 g dairy-free soya yogurt
  • 0.083333333333333 0.083333333333333 tsp apple cider vinegar
  • 14.583333333333 14.583333333333 g self-raising flour
  • 0.041666666666667 0.041666666666667 tsp bicarbonate of soda
  • 0.041666666666667 0.041666666666667 tsp salt
  • For the salted caramel sauce:
  • 4.1666666666667 4.1666666666667 g light soft brown sugar
  • 3.3333333333333 3.3333333333333 g dairy-free spread
  • 2.0833333333333 2.0833333333333 g golden syrup
  • 5 5 ml dairy-free soya cream
  • 0.041666666666667 0.041666666666667 tsp sea salt
  • For the icing:
  • 14.583333333333 14.583333333333 g dairy-free spread
  • 41.666666666667 41.666666666667 g icing sugar

Method

  1. Preheat the oven to gas 5, 190°C, fan 170°C. Line a 12-hole muffin tin with paper cases. To make the sponges, put the sugar, oil and vanilla extract in a bowl then beat with an electric whisk for 1-2 mins until well combined. In a separate bowl, mix together the yogurt and vinegar, then add to the sugar mixture and beat for another 2 mins.
  2. Sieve in the flour, bicarbonate and salt, then whisk again until smooth. Fill the paper cases with the mix to about two-thirds full then bake for 20 mins until golden, risen and the sponge springs back when touched. Leave to cool in the tin for 10 mins, then transfer to a wire rack to cool completely.
  3. Meanwhile, make the caramel sauce. Heat the sugar, spread and syrup in a small pan, stirring until melted. Bring to a simmer and allow to bubble for 2 mins. Add the soya cream and sea salt, then bubble for 2 mins before removing from the heat and leaving to cool and thicken.
  4. To make the icing, put the spread in a large bowl and beat with an electric whisk to soften. Add half the icing sugar and continue beating until smooth, then add the rest of the sugar and beat for 1-2 mins until pale and fluffy. Beat in 1 tbsp of the salted caramel sauce, then transfer to a piping bag fitted with a star nozzle. Chill in the fridge for about 20 mins so the icing is firm enough to pipe.
  5. When ready to assemble, scoop out a small hole in the middle of each cake and spoon in a little of the salted caramel. Pipe the icing in swirls onto each cake then drizzle with the remaining salted caramel.

Tip: These cupcakes are also delicious with other fillings; try replacing the salted caramel in the icing for 1 tsp vanilla extract and filling the cakes with strawberry or raspberry jam. Decorate with fresh fruit.

Freezing guidelines: The cakes (without icing) are suitable for freezing. Make the cupcakes up to the end of step 2, cool completely, and then pack into a freezer-proof container and freeze for up to 3 months. Defrost fully before filling and icing.

Love baking vegan cupcakes? 

Find 15 of the best vegan cupcake recipes here!

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