Vegan Salted Caramel Popcorn Cupcakes
These perfect Vegan Salted Caramel Popcorn Cupcakes are dairy free, egg free and soy free and can be easily adapted to be gluten free. A light, fluffy caramel flavoured sponge, topped with buttercream and piled high with homemade cinema sweet style popcorn! And not forgetting a subtle hit of Sea Salt to ensure these treats are not too sweet. Whats not to love?!
Servings: 12 cupcakes
- 25 g Dairyfree Margarine at Room Temp (Vitalite)
- 25 g Baking block or Dairy free margarine (Stork etc)
- 100-125 g Icing Sugar
- 25 g Granulated sugar
- 1 tbsp Golden Syrup
- 1 tsp Caramel Flavouring
- 2 tbsp Dairyfree Milk (KoKo)
- 50 g Plain Popcorn
- Sea Salt Crystals (optional)
Preheat oven to 170C. and line a muffin tin with cupcake cases.
Cream margarine, sugar and oil together with the caramel flavouring. Fold in the flour/chia seeds mix and a pinch of sea salt, while pouring the dairyfree milk in a little at a time.
Divide between 12 cases and bake for 12-15mins or until a skewer comes out clean.
Beat the margarine and baking block together for a few minutes, until pale and fluffy. It is important that they are both at room temperature before you do otherwise the buttercream splits!
Sift in the icing sugar and whisk slowly into the margarine mixture. It will take a while to come together and may need a teaspoon of dairyfree milk or vegetable oil but keep going it will become fluffy!