Vegan caramel cupcakes with a chocolate sponge and a soft vegan vanilla buttercream frosting!
I can’t believe what a frankenstein’s concoction these vegan caramel cupcakes are! Ever since I cracked the recipe for vegan salted caramel sauce I’ve been looking for opportunities to use it! More often than not this involves baking a cake and then literally POURING it on top. As you can see, that’s exactly what I did here, but with a twist!
This time I decided to put the vegan caramel on top AND inside! I call these guys “Gold Bottom” cupcakes, sort of as a diss-track to black bottom cupcakes *drops mic*.
The caramel sauce sinks to the bottom of the vegan cupcakes as they bake leaving you with a beautifully gooey golden surprise when you bite in. My recommendation is to eat these vegan caramel cupcakes on a plate with a fork – it’s messy business in the best way possible!
What makes them so good?!
Unless you’ve been living under a vegan rock, proper vegan caramel is pretty hard to come by. Mostly what you get is some strange concoction of blended dates and brown sugar. But not here!
These vegan caramel cupcakes use PROPER caramel sauce, made from caramelised caster sugar, like you know they should! Normal caramel uses double cream to introduce fat and liquid to the melted sugar, but we don’t mess with that round here – milk is for cows dum dum!
Instead, we make our own double cream with a blend of cashews and coconut cream. The effect is PERFECT and I’d say even more delicious than the animal version.
That frosting tho!
Yeah, the frosting looks pretty good too right? Here’s how to make yours look and taste EQUALLY good:
- I use a blend of different vegan butters because they have varying water contents, which works well in this situation. IF you can get hold of them, great! If not, don’t worry. The most important thing is:
- MAKE SURE YOUR VEGAN BUTTER IS AT ROOM TEMPERATURE! And I don’t mean “five minutes out of the fridge” temperature. I mean, take the butter out of the fridge at least 2 hours before you use it. Vegan butter doesn’t soften like regular butter, so you’ll need to make sure it’s not too firm when you whip it up.
- Add your icing sugar in increments. The worst case scenario with this stuff is that it splits, and you end up with curds instead of a nice smooth frosting. Follow these rules and you’ll have the perfect frosting for your vegan caramel cupcakes.
Yes, these are super indulgent and YES, the calories below are pretty shocking, but it’s not entirely accurate. The calories are for everything you make, and this recipe makes a BIG batch of caramel sauce which you will not use up on these six lil cupcakes – so please don’t be scared off!
If you’d rather not go for these cupcakes, here’s a nice sweet vegan treat you can nibble on instead. JUST KIDDING!