Salted Caramel Filled Cupcake Recipe

salted caramel filled cupcake recipe

Portions

Serves 5 people

Ingredients:

Cake Ingredients:
Buttercream Ingredients:
Order Ingredients

Method

To Make the Cupcake:-
  • Step 1: Preheat your oven to 180oC 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 created 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 ingredients 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 high speed until creamy.
  • 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. You may add some caramel popcorn for more flavour and texture.
All Recipes