Chocolate Caramel Cupcakes

Vegan salted caramel cupcakes

♫ Listening to: Red Kiss by The Aikiu ♫

Vegan Chocolate Cupcake Ingredients:

  • 2 ½ cups unbleached white flour
  • ⅔ cup cocoa powder
  • ½ tablespoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 2 cups soymilk (or substitute other nondairy milk)
  • 1 tablespoon apple cider vinegar (or substitute white vinegar)
  • ⅔ cup sunflower oil
  • 1 ¾ cups sugar
  • 1 tablespoon vanilla extract

Vegan Chocolate Cupcake Directions:

Preheat the oven to 350°.

Line 2 muffin pans with paper liners.

Combine vinegar and soymilk and let sit. In another bowl, sift the flour, cocoa, cinnamon, soda, powder, and salt.

Add oil, sugar, and vanilla to the soymilk mixture and stir well. Sift dry ingredients into the wet and mix until smooth.

Fill the baking cups about ⅔ full.

Bake for 18-20 minutes, until when you insert a toothpick into the center of one, it comes out clean. This recipe made enough for a tray of minis, a tray of regular-sized, and a mini heart cake.

Vegan Vanilla Caramel Icing Ingredients:

  • ¾ cup earth balance or homemade vegan butter
  • ¾ cup organic palm shortening
  • 1 tablespoon vanilla extract
  • 4 cups organic powdered sugar
  • ½ cup caramel sauce (see below for recipe)

Vegan Vanilla Caramel Icing Directions:

Whisk the butter, palm shortening, and vanilla using a handheld mixer or stand mixer with the whisk attachment.

Add the salted caramel and keep mixing until combined.

Sift in powdered sugar, a cup at a time.

Pipe onto cooled cupcakes.

Vegan chocolate cupcakes with salted caramel frosting

Drizzle with leftover caramel sauce.

Vegan salted caramel cupcakes

Sprinkle sea salt over iced cupcakes.

Pink sea salt

Salted Caramel Ingredients:

  • ½ cup earth balance or coconut oil
  • ½ cup canned coconut milk (⅓ of the can)
  • 2 teaspoon vanilla extract
  • 2 cup raw sugar
  • 1 tablespoon sea salt

Salted Caramel Directions:

Prepare yourself for a serious upper-body workout. As a person who never exercises, my arms feel like they’re going to fall off after I make this. Also, if you’re not down with kitchen exercise or the possibility of failure, I recommend purchasing already-made caramel cause because making my own only has a 50% success rate. Hey Boo makes a vegan caramel sauce that’s really good.

Whisk the ingredients together over medium heat until it reaches the desired consistency and color.

Cool for 10 to 15 minutes and then pour into a glass jar to cool to room temperature. You can store this caramel sauce in the fridge for a couple of weeks, but it will solidify. To reheat, just place your glass jar into a saucepan of water on low-medium heat until it becomes a drizzly consistency again.

Making caramel

Vegan Caramel Sauce

Vegan chocolate cupcakes with salted caramel icing and salted caramel drizzle

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