SALTED CARAMEL CUPCAKES

SERVES 12 CUPCAKES

FOR THE CUPCAKES

1 1⁄2 cups all-purpose flour

1 cup sugar

1 tsp baking soda

1⁄2 tsp salt

3⁄4 cups soy, almond, or rice milk

1⁄2 cup canola oil

2 tbsp white or apple- cider vinegar

1 tbsp pure vanilla extract

FOR THE FROSTING

1⁄2 cup vegan margarine

1 cup dark brown sugar

1⁄4 cup soy, almond, or rice milk, plus more as needed

1⁄4 tsp salt

1 tsp pure vanilla extract

3 cups powdered sugar

Fleur de sel, for sprinkling

NUTRITIONAL VALUES

Calories: 615kcal
Fat: 18.8g (2.9g S.Fat)
Carbs: 106.2g
Protein: 6.4g
Sugar: 60.4g
Sodium: 313mg

METHOD

To make the cupcakes:
Preheat the oven to 180°C/350°F. Line a 12-cup cupcake pan with cup- cake liners.

In a large mixing bowl, combine the flour, sugar, baking soda, and salt. Whisk together the nondairy milk, oil, vinegar, and vanilla in a separate bowl. Whisk the wet mixture into the dry mixture until just combined. Avoid overmixing.

Fill the cupcake liners about two-thirds of the way with batter. Bake for 20 minutes, or until a toothpick inserted into the center of a cupcake comes out dry with a few crumbs clinging to it. Allow the cupcakes to cool completely before frosting them.

To make the frosting:
Melt margarine in a medium saucepan and whisk in brown sugar, non-dairy milk, and salt. Bring to a gentle boil and continue to cook for 3–4 minutes. Remove from the heat, stir in the vanilla, and set aside to cool.

Slowly beat the caramel mixture with the powdered sugar with a stand or hand mixer. If the frosting is too thick, add 1 tablespoon non-dairy milk at a time until it is spreadable. On high, beat until smooth.

To assemble the cupcakes:
Spread a thin layer of frosting on the cupcakes and top with a few Fleur de sel flakes.

RECIPE NOTES

Cupcakes can be baked ahead of time and frozen unfrosted for up to a month. Frosting can be kept in the fridge for up to two weeks. Before serving, thaw the cupcakes and frost them.