Vegan Coffee and Salted Caramel Cupcakes

I love baking. I find it therapeutic and love making tasty treats for people. I don’t do it as often as I like, mainly because if I just bake for myself all the time I will have lots of cakes to eat which wouldn’t be good for my waistline. But every so often an occasion comes up where I can bake and enjoy the fruits of my labour.

These cakes are super sweet so scroll down at your own risk!

Still with me? Great! Let’s bake.

I couldn’t decide between baking salted caramel cupcakes or coffee and walnut cakes. So I decided I didn’t have to choose! Coffee and salted caramel cupcakes were born.

I like the coffee flavour to be strong. Hence the 3 teaspoons! If you prefer a more mellow flavour just add a little less. Or omit it from the icing.

Ingredients

Serves 6

For the cakes:

• 150 g Self-raising Flour
• 3 Tsp Instant Coffee + 2 Tbsp Boiling Water
• 1 ½ Tbsp Golden Syrup
• 75 g Butter
• 75 g Light Brown Sugar
• 150 mL Soy Milk
• 1 Tsp flaxseed + 2 Tsp Soy Milk

For the salted caramel:

• 120 g Dairy-free Butter
• 200 g Dark Brown Sugar
• Sprinkle of salt
• 1 ½ tsp Vanilla Essence
• 60 mL Soy Milk

For the frosting:

• 200 g Icing Sugar
• 2 Tsp Instant Coffee + 1 Tbsp Boiling Water
• Half of the salted caramel

Method

For the cakes:

• Mix the flaxseed and 2 Tsp soy milk in a small bowl and set aside
• In a large mixing bowl, mix the butter and sugar
• Add the milk, coffee, golden syrup and flaxseed mixture
• Add half the flour and mix well
• Add the other half of the flour and gently fold into the mixture
• Add the mixture evenly into bun tins
• Bake for 20 minuets at 180^oC

For the salted caramel:

• Add all of the ingredients to a saucepan
• Warm up gently on the hob
• Gently mix until all the ingredients are combined and melted
• Turn of the hob and allow to cool

For the icing:

• Sieve the icing sugar into a large bowl
• Add half of the salted caramel and the coffee to the bowl
• Mix well
• Add more water if too thick, add more icing sugar if too thin

Assembly:

• Once the cupcakes are cool pour over 1-2 tsp of the salted caramel over each cupcake
• Pipe the icing onto each cupcake (I use a piping bag but a freezer bag or homemade one with baking paper works)
• Pour over more salted caramel
• Add any other decoration you like