Vegan Salted Caramel Cupcakes
These vegan salted caramel cupcakes are filled with a hidden well of salted caramel and topped with an impressive sugar shard.
This gorgeous vegan salted caramel cupcake recipe is also gluten-free so everyone can enjoy a bite.
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If you’re baking to impress, this stunning gluten-free cupcakes recipe is the perfect showcase for your talents. The salted caramel shards decorate the gluten-free cupcakes beautifully.
The shards are optional, and if you only want to fill them with the caramel filling, the gluten-free salted caramel cupcakes are still delicious.
Total Time: 1 hour
Prep Time: 40 minutes
Cook Time: 20 minutes
Servings: 12
Rating:
Total Time: 1 hour
Servings: 12
Ingredients
Method
Ingredients
(Servings: 12)
- For the cupcakes:
- 12.5 12.5 g gluten-free self-raising flour
- 7.0833333333333 7.0833333333333 g cater sugar
- 0.041666666666667 0.041666666666667 tsp bicarbonate of soda
- 0.33333333333333 0.33333333333333 Tbsp rapeseed oil
- 12.5 12.5 ml soya milk
- 0.041666666666667 0.041666666666667 tsp salt
- For the salted caramel sauce:
- 8.3333333333333 8.3333333333333 g caster sugar
- 8.3333333333333 8.3333333333333 g maple syrup
- 2.0833333333333 2.0833333333333 g vegan butter
- 0.41666666666667 0.41666666666667 Tbsp coconut cream
- 0.020833333333333 0.020833333333333 tsp vanilla extract
- 0.041666666666667 0.041666666666667 tsp sea salt
- For the salted sugar shards (optional):
- 2.0833333333333 2.0833333333333 g roasted hazelnuts, chopped
- 0.020833333333333 0.020833333333333 tsp sea salt
- 8.3333333333333 8.3333333333333 g caster sugar
Method
- Preheat the oven to 180°C/350°F/Gas Mark 4. Line a 12-hole cupcake tin with paper cases.
- Put the flour, caster sugar and baking powder into a large mixing bowl and stir together with a wooden spoon. Stir the soya milk and rapeseed oil into the dry ingredients. Divide the mixture between the paper cases and bake in the preheated oven for 15–20 minutes, or until a skewer inserted comes out clean. Transfer to a wire rack to cool.
- When the cakes are cool, use a melon baller or a teaspoon to scoop out a circular well in the top of each one. Discard the scooped out cake pieces.
- 3 To make the sugar shards, if using, cover a baking sheet with foil. Scatter the hazelnuts and salt over the foil. Put the caster sugar into a small saucepan with 100 ml/3½ fl oz cold water and heat gently, stirring frequently, until the sugar is completely dissolved. Increase the heat and bring the mixture to the boil, then keep it on a gentle boil, stirring continuously, for 5 minutes, or until it is syrupy. Carefully pour the syrup over the nuts and salt to make a thin layer and set aside to cool. When completely cool, carefully peel the foil off the sugar and use a sharp knife to break the sugar into shards.
- To make the caramel, put the sugar, agave nectar, margarine and coconut cream into a saucepan and heat gently to melt the ingredients together. Keep stirring the mixture until the sugar dissolves, then increase the temperature and gradually bring the mixture to 113°C/235°F – ‘soft ball’ stage. If you don’t have a sugar thermometer, you can test the caramel by chilling a plate in the refrigerator for a few minutes then putting a blob of caramel onto it. If it immediately forms a skin and holds its shape, it’s ready. Take it off the heat and stir in the vanilla extract and salt.
- 5 Spoon the warm caramel into the wells in the cupcakes, taking care not to over-fill them. Place a sugar shard into the caramel on each cake while it is still warm. Set the cakes aside to cool. Serve the cupcakes within the hour, as the sugar shards will begin to dissolve if the cakes are left for longer.
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