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?!
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.
In a heavy saucepan, stir the ingredients over a low heat until the sugar has melted. Turn to medium high and boil for 3-4mins until sauce coats back of a spoon. Add half to a piping bag and reserve for drizzling over finished cupcakes - do not put it in the fridge!
Stir the other half of the caramel sauce over your popcorn. Divide into 12 piles on a grease proof baking sheet and allow to set.
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!
Once the cupcakes are cool add a swirl of buttercream on the top of each. Then add a pile of caramel popcorn and drizzle with the caramel sauce before finishing with a small sprinkle of sea salt crystals.