Salted Caramel....mmmmmm

So i love salty and sweet so I wanted to try to create a salted caramel vegan cupcake. My mom thought it couldn't be done. I created a recipe and it is pretty darn tasty!






For the cup cake I used a little brown sugar to give a more caramel appearance.
The cake recipe:
1 cup soy milk
1 teaspoon apple cider vinegar

You want to put those into a separate bowl and whisk for about 20 seconds till slightly foamy. and let sit for about 10 minutes.
In a second bowl put your dry ingredients:

1 1/3 cups flour
1/2 teaspoon baking soda
3/4 teaspoon baking powder
1/2 teaspoon salt

give the dry ingredients a whisk.

add to the soymilk vinegar mixture:
1/2 cup brown sugar
1/4 cup plain sugar
1/3 cup of canola oil
2 teaspoons vanilla extract

Now add you wet ingredients to your dry and be sure not to over mix!

Bake at 350 for 20-22 minutes in a conventional oven. If you have a convection oven reduce time about 15-18.

Filling:
2 tablespoons of margarine
1/4 cup turbinado sugar
1/4 cup soy milk
2 teaspoon vanilla
3 tablespoons of vegan margarine

** after filling reserve 1/4(or a little more) to add to the frosting
pinch of salt


cook on low heat until it starts to simmer, stir frequently. Once it starts to reduce and get syrupy take off heat and let cool for 5 minutes or so while stirring frequently.

Take the cupcakes out and place them on a plate and poke a hole in them while they are still warm. You can use the handle of a wooden spoon. your finger, whatever. One the caramel has thickened slightly you can spoon it into the center of the cup cakes!













Once they are completely cooled its time to make the frosting!

In a small sauce pan over low heat melt :
2 tablespoons of margarine
1/4 cup turbinado sugar
1/4 cup soy milk
2 teaspoon vanilla
3 tablespoons of vegan margarine

** after filling reserve 1/4(or alittle more) to add to the frosting
pinch of salt


In a large bowl or mixer add:
6 tablespoons of margarine
1 1/4 cup powder sugar
and the cooled Carmel
mix and salt to taste