The best vegan caramel cupcakes recipe | ft Natures Charm

Vegan, quick & easy.

Did someone say caramel cupcakes?!

A delicious light and fluffy vanilla cake, with a core of salted caramel sauce, caramel flavoured buttercream, topped off with caramel popcorn kernels.

100% vegan and delicious! 

The caramel I used in this recipe is the Natures charm 'salted caramel sauce'!

This sauce is absolutely delicious, my new favourite!

It's a vegan & gluten-free sauce made with premium coconut milk, making it silky smooth and creamy.

If you have a sweet tooth, you'll love this caramel! 

It's perfect for drizzling on desserts, mixing into buttercreams, ice cream or to core cakes. It honestly makes treats 100% even more luxurious and scrumptious!

Preparation- 10 minutes

Baking time- 18-20 minutes
Makes- Around 8-10
Level- Easy

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Ingredients for the cakes

-240ml of dairy-free milk (I use almond)

-1 teaspoon of apple cider vinegar

-210g of self-raising flour 

-100g of golden caster sugar

-1/2 teaspoon of baking powder

-1/2 teaspoon of bicarbonate of soda

-60g of coconut oil (Melted)

+
-Salted caramel sauce (for the core)

Ingredients for the buttercream

-130g of butter (I use Tomor)
-400g of icing sugar
-2 tablespoons of Natures Charm salted caramel sauce
+
-Dairy-free milk (if needed)
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To make the cupcakes
Step 1- Preheat your oven to 180 degrees c and line a cupcake tin with cupcake cases.

Step 2- In a small bowl, combine the almond milk with the apple cider vinegar and whisk until fully combined.
Set aside for 10 minutes to curdle. This creates a vegan 'buttermilk'.

Step 3- In a large mixing bowl, sift the flour, sugar, baking powder and bicarbonate of soda.
Mix well to combine.

Step 4- Add the melted coconut oil to the 'buttermilk' and whisk to combine.

Step 5- Add the wet ingredients into the dry and mix until a smooth batter.

Step 6- Fill the cases 3/4 full with the batter.
Make sure to tap the tins on the worktop to remove any air bubbles.

Step 7- Pop the cakes into the preheated oven and bake for 18-20 minutes.
You will know they are done when you put a knife or skewer in and it comes out clean and they are springy to the touch.

Step 8- Place the cupcakes on a cooling rack and allow to cool fully before frosting.

To make the frosting
Step 1- Cream the butter in a bowl, on a high speed until creamy. I use my stand mixer with the balloon whisk attachment.

Step 2- When your butter/margarine is creamy & light in colour, add in the icing sugar and caramel.
Whizz together until fluffy & fully combined.
Add a splash of dairy-free milk if too thick.
Step 3- Transfer the buttercream into a piping bag fitted with an open star tip nozzle.

Step 4- Core the cupcakes and fill with some salted caramel sauce.

Step 5- Pipe a swirl of buttercream onto each cupcake and finish with a drizzle of caramel sauce.

I added on some caramel popcorn for more flavour and texture.

Serve these cupcakes fresh or store in a sealed container in or out of the fridge, the buttercream will firm up at room temperature. 

Best eaten within a few days.

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Shop the whole 'Natures Charm' range here.
 A huge thank you to Natures Charm for collabing on this recipe with me!

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