Pink Salted Caramel Cupcakes
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  • cakes,
  • cakes vegan,
  • cakes dairy free,
  • cakes gluten free,
  • vegan,
  • dessert,
  • vegan dessert,
  • dairy free dessert
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.
  • Prep time: 40 minutes
  • |
  • Cook time: 18 minutes
  • |
  • Total time: 58 minutes
  • |
  • Servings: 12
  • 1/2 cup(s) of Earth Balance margarine
  • 3/4 cup(s) of sugar
  • 1/2 cup(s) of soy yogurt
  • 1/2 cup(s) of Earth Balance soy milk
  • 1/3 cup(s) of powdered sugar
  • 1 tbsp. of vanilla extract
  • 1 1/2 cup(s) of flour
  • 2 tsp. of baking powder
  • 1/2 tsp. of salt
  • 1/2 cup(s) of Earth Balance margarine
  • 1/2 cup(s) of Earth Balance vegetable shortening
  • 3 cup(s) of powdered sugar
  • 2 tbsp. of soy milk
  • 1 tsp. of vanilla extract
  • 2/3 cup(s) of brown sugar
  • 1/2 cup(s) of Earth Balance soy milk
  • 1/4 cup(s) of Earth Balance margarine
  • 1 1/2 tbsp. of cornstarch
  • 1 tbsp. of water
  • 1 tsp. of vanilla
  • 1 pinch of Pink Himalayan salt (regular sea salt is a fine sub)
Steps
  1. Preheat oven to 350F degrees.
  2. Combine the margarine and sugar in a mixing bowl and cream with electric beaters.
  3. Add the soy yogurt, soy milk, powdered sugar, and vanilla, and continue beating until fluffy.
  4. Sift in the flour, baking powder, and salt and continue mixing until just combined.
  5. Line a cupcake pan with 12 liners.
  6. Using a cupcake scoop or a large spoon, distribute the batter evenly throughout the liners.
  7. Bake for 18 minutes or until firm in the center
  8. While your cupcakes are cooling, prepare the frosting.
  9. Beat together the margarine and shortening with your electric beaters.
  10. Gradually add the powdered sugar while mixing.
  11. Add the soy milk and vanilla.
  12. Continue to beat for 8-10 minutes, or until completely smooth and fluffy.
  13. Set aside and prepare the caramel.
  14. In a saucepan over medium heat, combine the brown sugar and soy milk.
  15. Stir constantly until the sugar dissolves and the mixture begins to thicken, 10-12 minutes.
  16. In a separate bowl, dissolve the cornstarch in the water, then add to the sugar mixture.
  17. Stir constantly until the caramel begins to thicken and bubble, and cook for 2 more minutes.
  18. Remove from heat and add the margarine and vanilla, stirring until completely melted and incorporated. Set caramel sauce aside to cool.
  19. Frost the cooled cupcakes with either a knife or a pastry bag.
  20. When the caramel is cool, drizzle a spoonful over each cupcake. Let set.
  21. Sprinkle each cupcake with a bit of pink salt, then serve!
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