So, I’m attempting to type this on a tablet, which is really ANNOYING no judging me for any typos or formatting errors…!
Here you have it, my vegan sticky toffee pudding cupcakes with a salted caramel sauce filling, vanilla buttercream and salted caramel chip sprinkles.
Remembering back to my childhood days l couldn’t resist turning these little gems into ‘butterfly’ cakes and I’m glad I did because I think they turned out super cute. I made these to take into work but didn’t tell people that they were devoid of eggs and dairy. They went down very well and people were still talking about them the next day!
I couldn’t find a recipe that I really liked the look of so I adapted several including a couple of non-vegan ones. I’m glad to say that I was very happy with the results. Rich, moist (hate that word!) and well and truly sticky!
Vegan sticky toffee cupcake recipe
Adapted from this recipe:
Ingredients (makes 12 depending on the size of your cases)
- 55g vegan marge
- 130g Light Brown Sugar
- 1/4 cup apple sauce (homemade if you can! )
- 90g Plain Flour
- 1 ½ teaspoons Baking Powder
- 25g Golden Syrup
- 45g Treacle
- 150g Pitted Dates
- 150 ml Boiling Water
- 1 teaspoon Bicarbonate of Soda
- 1 teaspoon cider vinegar
- Preheat the oven to 180ºC
- Pop the dates, hot water and vinegar into a food processor and blend until smooth. Set aside.
- Cream the marge and sugar using an electric hand mixer, until light and fluffy and pale.
- Mix in the treacle and golden syrup until smooth and fully combined.
- By hand, stir in the apple sauce.
- Sieve the flour, baking powder and bicarb and gently fold one tablespoon at a time into the margy-butter-syrup mix.
- Fold in the date mixture into the cake batter until thoroughly combined. The mixture should be beautifully thick and airy.
- Distribute evenly between your cake cases and pop into the oven. They should take around 10 to 15 mins but keep an eye on them. When done, an inserted skewer should come out clean.
- Leave to cool on a wire rack.
Caramel sauce and chips:
I basically, followed this lovely recipe but doubled up the mixture.
I changed the method slightly in order to make the sauce for the cupcakes as well as caramel chips for decoration.
- 2 cups vegan margarine
- 4 cups sugar
- 4 cups soy milk
- 2 cups golden syrup
- 2 tsp vanilla
- Grease and line an 8 x 8 inch baking tray with parchment
- Place all ingredients (except vanilla) in a large saucepan. (Large because the sauce WILL boil up!)
- At this stage, pour half of the caramel into a bowl and stir in the vanilla and 1/4 cup of soya milk. Leave to one side – this is the sauce for the center of the cupcakes.
- Bring ingredients to a boil, keep stirring.
- Cook over medium heat while stirring until the caramel reaches 245 degrees F. (If you don’t have a thermometer, use the soft ball test)
- Remove from heat and stir in vanilla. Pour into lined baking pan.
- Allow to cool and use scissors to snip off little chips, ready to decorate your cakes with. To stop them sticking together I kept them in the freezer until I was ready to use.
We’re back to this recipe for the buttercream:
Simply replace the butter for vegan marge:
- 125g vegan margarine
- 250g Icing Sugar
- 1 teaspoon Vanilla Extract
- Cream the marge in a food mixer.
- Add the icing sugar and blend on a medium speed on your mixer until completely combined (cover with a tea towel to prevent a cloud of icing sugar from covering your kitchen!)
- Scrape down the bowl, add the vanilla extract and continue to blend for one more minute.
- When the cupcakes are cooled – and not a moment sooner- use a teaspoon to carve a circular piece of cake out of the middle of the top of each. Keep the little circles safe as you’ll be cutting each in half to create the butterfly ‘wings’.
- Next, add the caramel to the hole in each cake. I would recommend adding just a teaspoon’s worth to begin with to make sure there is enough to go around, then top up with whats left.
- When you’re done being saucy, its time to add the buttercream. I used a piping bag to be posh.
- Finally, position your wings into the buttercream and decorate with the caramel chips.
The next time someone tells me how they can’t understand why all vegans aren’t super skinny… I’m going to link them to this entry!! 🙂