[Recipe and photo courtesy of Janet Hudson]
Vegan Cupcakes with Florentine and Caramel ButterCream Frosting
Makes about 12-15 cupcakes
Fudge Brownie Cake
1 1/2 cups cake flour, sifted
2 teaspoon baking soda, sifted
1/4 teaspoon salt, sifted
1 2/3 cups raw sugar, process in a grinder so it is very fine
Egg replacer for 3 eggs
1 vanilla bean, scraped
7 tbsp vegetable margarine
5 oz Chocolate Chips
Melt the chips and margarine in the microwave and then allow to cool. Place the dry ingredients in a mixer and add the egg replacer- combine and then add the chocolate. Mix thoroughly.
Crumble 5 Florentine cookies- swirl them into the batter. Fill cupcakee liners 1/2 full and bake at 325 degrees for 35 minutes. Cool slightly, then spoon some caramel on and allow to finish cooling on the wire rack.
1 cup vegetable margarine
2 cup brown sugar
1/4 tsp salt
1 cup corn syrup
3 cup vegan sweetened condensed milk **
1 tsp vanilla
Melt margarine over a medium in a saucepan.
Add the brown sugar, salt, corn syrup and condensed milk to the margarine. Continue to stir until the ingredients are mixed. Once all the contents are mixed, raise heat until this mixture boils.
Reduce heat to medium after the mixture has boiled. Insert a candy thermometer and continue to stir. When the temperature reaches 245 degrees, remove the saucepan from the flame.
Add vanilla to the mixture and stir while cooling.
**For Sweetened condensed milk-
Mix together dry soymilk powder equivalent to making 3 cups milk with 3/4 cp water
Heat until boiling point. (Microwave)
In a pan on the stovetop Melt 6 T vegetable margarine -add 1 1/2 cp raw sugar
When the sugar begins to melt add hot milk and a dash salt
Boil gently and stir 5 min.
Caramel Butter Cream frosting
1/4 cup vegetable margarine
1/3 cup caramel
2 cups powdered sugar
Pinch of salt
Mix frosting until smooth – top the cupcakes and add a half cookie as garnish. Add sprinkles if you like.
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