Vegan Cupcakes with Caramel Buttercream Frosting

vegan-florentine-caramel-cupcakesWho doesn’t like eating cupcakes? and especially when they look as pretty as these luscious Florentine Caramel Cupcakes, complete with a layer of Chocolate Fudge cake, topped with Caramel frosting, and finished with a crunchy topping of homemade Florentine biscuits. the best part, its vegan, so everyone can enjoy it! But if you don’t have any restrictions on hand, feel free to use eggs and regular non-vegan ingredients to make a delicious treat that will woo your family and friends! the cake batter is similar to a fudge brownie mix, and the addition of caramel to the baked cupcakes gives them a delicious flavor as well as a nice golden color.

[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.

Caramel
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.

Related Recipes
Chocolate Marshmallow Cupcakes
Pumpkin Cupcakes with Cheesecake Frosting
Vegan Pineapple Muffins


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