These are my sister-in-law's favourite cupcakes and I don't blame her - who doesn't love salted caramel combined with chocolate cake!
Ingredients
For the Sponge·
- 80g Margarine (check it is allergen free)
- 280g Caster Sugar
- 240g Plain Gluten-free Flour, sieved
- ½ tsp Xantham Gum
- 1tbsp Gluten-Free Baking Powder
- ¼ tsp Salt
- 240ml Rice Milk (if you are making it egg free then use 270ml)
- ½ tsp Vanilla Essence
- 2 Large Eggs (or to make it egg free, 2 tsp Orgran egg replacer)
For the Frosting·
- 60g Brown Sugar
- 90ml Coconut Cream
- ½ - ¾ tsp Salt
- 250g Icing Sugar, sieved
- 80g Margarine (check it is allergen free)
Utensils·
- 2 x Cupcake Tins, lined with large cupcake cases·
- Large Bowl
- Electric Whisk
- Lare Bowl
- Measuring Jug
- Fork
- Spatula
- Wire Rack
- Small Saucepaln
- Spoon
- Medium Bowl
- Piping Bag with star nozzle
Method
- Preheat the oven to 190°C (375°F, Gas Mark 5)
- In a large bowl, mix together the margarine, caster sugar, gluten-free flour, anthem gum, baking powder and salt, using the electric whisk set to a slow speed unit it forms a crumb-like consistency.
- Place the rice milk, vanilla essence and egg (or egg replacer) in a jug and whisk with fork, until fully combined. Pour three-quarters of the mixture from the jug into the dry ingredients in the bowl and mix together with an electric whisk on a slow speed. Increase the speed to medium and keep beating until the batter is smooth and thick. Scrape down the sides of the bowl with a spatula, then add the remaining rice milk and mix until the batter is smooth.
- Divide the batter between the cupcake cases, filling each one about two-thirds full. Bake for 18-20 minutes or until they are well risen and the top springs back when lightly pressed with a finger. Leave to cool for a while in the tine and then transfer to a wire rack to cool completely, whilst you make the frosting.
- First of all make the vegan salted caramel by heating the small saucepan over a medium heat and then adding the brown sugar. Swirl the sugar around the saucepan for about 1 minute to heat it through. Add the coconut cream and the salt (go for less salt to start with and then add more if you feel it needs it at the end of the cooking). Bring to the boil, reduce to a simmer and leave it to cook for 15-20 minutes, stirring occasionally, until the caramel has thickened and coats the back of the spoon. You can stir in more salt if you feel it needs it. Leave to cool.
- In the medium sized bowl, combine the margarine and icing sugar. I like to do this by hand using a spoon so the icing sugar does not fly all over my kitchen! Once it is largely combined use the electric whisk and a clean beater, on a slow speed to fully combine it. Add in 3 tbsp of caramel and increase the whisk speed to high. Keep whisking for 4-5 minutes until the icing is light and fluffy.
- Once the cupcakes have cooled completely, pipe the icing onto the cake (starting from the outside edge and working inwards, in a corkscrew shape). You can then add some caramel decoration by flicking some of the leftover caramel over the icing using a fork.
