Grijalvo’s Salted Caramel Cupcakes

You wanted more sweet treats well you’ve got it! My partner in culinary crimes (who lives in Australia) has been busy cooking his heart out and making these delicacies!

Ingredients

(makes 12)

For the cakes

150g light soft brown sugar

75ml sunflower oil

½ tsp vanilla extract

250g dairy-free soya yogurt

1 tsp apple cider vinegar

175g self-raising flour

½ tsp bicarbonate of soda

½ tsp salt

For salted caramel sauce

50g light soft brown sugar

40g dairy-free spread

25g golden syrup

60ml dairy-free soya cream

½ tsp sea salt

For the Icing

175g dairy-free spread

500g icing sugar (this makes it very sweet so feel free to cut it down a bit)

Step 1

Preheat the oven to gas 5, 190°C, fan 170°C. Line a 12-hole cake tin with paper cases. To make the cake, put the sugar, oil and vanilla extract in a bowl then beat with an electric whisk for 1-2 mins until well combined. In a separate bowl, mix together the yogurt and vinegar, then add to the sugar mixture and beat for another 2 mins.

Step 2

Sieve in the flour, bicarbonate and salt, then whisk again until smooth. Spoon that mix into the cake cases until they are about a third full. Then chuck them in the oven for 20 mins until golden, risen and it bounces back when touched. Leave to cool in the tin for 10 mins, then transfer to a wire rack to cool completely.

Step 3

Whilst those little pups are baking its time to get saucy. Heat the sugar, spread and syrup in a small pan, stirring until melted. Bring to a simmer and allow to bubble for 2 mins. Add the soya cream and sea salt, then bubble for 2 mins before removing from the heat and leaving to cool and thicken. Have a little taste too, the tastes test is always important.

Step 4

Now for the icing! Put the spread in a large bowl and beat with an electric whisk to soften. Add half the icing sugar (this may need sieving too) and continue beating until smooth, then add the rest of the sugar and beat for 1-2 mins until pale and fluffy. Chuck 1 tbsp of the salted caramel sauce into the mix and then put in the fridge to chill. If you are fancy and have a piping bag then you can put the icing in their to chill. If you are lazy like me, you can leave it in the bowl and use a knife or spoon to ice the cakes.

Step 5

Assembling time!! Scoop out a small hole in the middle of each cake and fill them up with a little of the salted caramel. Put icing on top in some sort of decorative fashion, you could use a spoon to smother it on then a fork to make it look a little prettier, then drizzle with a little of the salted caramel sauce. Hey presto you can chow down on these bad boys.

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