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 180oC
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
It’s a pity you don’t have a donate button! I’d certainly donate to this outstanding blog! I suppose for now i’ll settle for bookmarking and adding your RSS feed to my Google account. I look forward to fresh updates and will talk about this site with my Facebook group. Chat soon!
Thank you so so much for your lovely comment! I hadn’t considered a donate button before but maybe I should add one! I will be adding new posts soon and I really hope you enjoy them 🙂
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