Earth Balance Spreads - Made Just Right

These gorgeous cupcakes were submitted to our recipe gallery by Kelly Peloza. Kelly is probably better known to most of you as the author of the delightful book, The Vegan Cookie Connoisseur, but this lady has more than one culinary trick up her sleeve, and these unique & delicious cupcakes are proof!

Here’s how Kelly describes her cupcakes:
“The luxurious combination of sweet and salty is really showcased in these cupcakes. A sweet caramel sauce complements the vanilla cake and frosting, and the delicate flavor of the pink salt creates a visceral experience for the palate.”

What are some of your favorite foods that combine sweet & salty? Tell us in the comments below for a chance to win FREE Earth Balance®!

Ingredients: (makes 12)
For the cupcakes:
1/2 cup Earth Balance® Natural Buttery Spread
3/4 cup sugar
1/2 cup soy yogurt
1/2 cup Earth Balance® Soymilk
1/3 cup powdered sugar
1 tbsp. vanilla extract
1 1/2 cup flour
2 tsp. baking powder
1/2 tsp. salt

For the frosting:
1/2 cup Earth Balance® Natural Buttery Spread
1/2 cup Earth Balance® Natural Shortening
3 cup powdered sugar
2 tbsp. Earth Balance® Soymilk
1 tsp. vanilla extract

For the caramel:
2/3 cup brown sugar
1/2 cup Earth Balance® Soymilk
1/4 cup Earth Balance® Natural Buttery Spread
1 1/2 tbsp. cornstarch
1 tbsp. water
1 tsp. vanilla
1 pinch Pink Himalayan salt (regular sea salt is a fine sub)

Directions:
Preheat oven to 350F degrees.

Make the cupcakes: Combine the Earth Balance® Natural Buttery Spread and sugar in a mixing bowl and cream with electric beaters. Add the soy yogurt, Soymilk, powdered sugar and vanilla, and continue beating until fluffy. Sift in the flour, baking powder, and salt and continue mixing until just combined.

Line a cupcake pan with 12 liners. Using a cupcake scoop or a large spoon, distribute the batter evenly throughout the liners. Bake for 18 minutes or until firm in the center

Make the frosting: While your cupcakes are cooling, beat together the Earth Balance® Natural Buttery Spread and shortening with your electric beaters. Gradually add the powdered sugar while mixing. Add the Soymilk and vanilla. Continue to beat for 8-10 minutes, or until completely smooth and fluffy. Set aside and prepare the caramel.

Make the caramel: In a saucepan over medium heat, combine the brown sugar and soy milk. Stir constantly until the sugar dissolves and the mixture begins to thicken, 10-12 minutes.

In a separate bowl, dissolve the cornstarch in the water, then add to the sugar mixture. Stir constantly until the caramel begins to thicken and bubble, and cook for 2 more minutes.

Remove from heat and add the Earth Balance® Natural Buttery Spread and vanilla, stirring until completely melted and incorporated. Set caramel sauce aside to cool.

Frost the cooled cupcakes with either a knife or a pastry bag. When the caramel is cool, drizzle a spoonful over each cupcake. Let set. Sprinkle each cupcake with a bit of pink salt, then serve!

Salty and sweet flavors go really well together. What are some of your favorite foods that combine these two qualities? Let us know below and we’ll pick one commenter to win a coupon for free Earth Balance® in our Everyday Giveaway!

And don’t forget, we are accepting your cupcake recipes this week… enter your creations in our Holiday Bake-Off competition for a chance to win a $1,400 to spend at Whole Foods Market and more fabulous prizes!