Cupcakes
Ingredients
- 300ml soya milk
- 2 tsp cider vinegar
- 200g dark brown soft sugar
- 100ml oil
- 1/2 tsp salt
- 2 tsp vanilla extract
- 300g self raising flour
- 1/2 tsp bicarbonate of soda
- first mix the soya milk with the vinegar and set aside.
- salted caramel sauce:
- 50g dark brown soft sugar
- 50g vegan butter block
- 30g golden syrup
- 30ml soya milk
- large pinch of salt
- buttercream:
- 500g icing sugar
- 150g vegan butter block
- 1 tsp vanilla extract
Preparation
Melt the sugar, spread and syrup together in a small pan
Bring to the boil, add the salt and soya milk and cook for a few minutes
Drizzle a bit on a cold plate to test the consistency
If it wrinkles when you push it with your finger then it is ready
Leave to cool
Beat in an electric mixer until light and fluffy
Ice the cupcakes, drizzle with caramel sauce, sprinkle with awesome sprinkles