These are sweet, delicious and vegan! The Vitasoy Soy Milky Lite coupled with the salty caramel tastes are sure to impress!
Cupcakes
Ingredients
1 cup plain flour
2 teaspoons baking powder
Pinch salt
1/2 cup white sugar
1/3 cup plain flavoured oil
1/4 cup cocoa
1 cup Vitasoy Soy Milky Lite
1 teaspoon vanilla extract
1/2 tablespoon apple cider vinegar
Method
Preheat oven to 180°C/ 160°C (fan forced) and line a 12 hole muffin tin with paper cases. Set aside
Combine all the ingredients into a bowl and beat until smooth without lumps. Divide the mixture between the patty pans and bake for 20 minutes or so until a skewer comes out clean. Allow the cupcakes to cool on a wire rack
Caramel Frosting
Ingredients
20 dried dates
4 tablespoons maple syrup
2 tablespoons vegan margarine (at room temp.)
Sea salt to sprinkle
Method
Add all ingredients to a food processor and process until smooth and creamy. Pipe or spoon onto cooled cupcakes and sprinkle with sea salt just before serving
