1 1/2 cups plain flour
1 tsp bicarbonate of soda
1/2 tsp salt
1/2 cup caster sugar
1/2 cup light brown sugar
1 cup plant milk
1 tbsp vanilla extract
1/3 cup vegetable or coconut oilCaramel
3/4 cup caster sugar
1/4 cup water
1/2 tin full fat coconut milk
1 tbsp vegan butter
1/2 tsp saltIcing
1/2 cup vegan butter, room temperature
1/2 tsp vanilla extract
2 cups icing sugar, sifted ( plus extra if you need it)
3 tbsp cooled caramel
2 tbsp plant milkMethod
Preheat the oven to 180°C and line your muffin tin with paper cases.In a large bowl mix together the flour, bicarbonate of soda and salt.In another bowl mix together the sugars, oil, vanilla extract and plant milk.
Add the wet ingredients to the dry and stir until just mixed. Don’t over stir.
Divide between the paper cases and bake for 18 to 20 minutes or until a skewer comes out clean.To make the caramel sauce add the sugar and water to a pan on medium heat. Stir to combine then leave alone. Continue to cook for 10 to 15 minutes until it turns a golden brown colour. Brush along the sides with a brush and water to get rid of any crystallized sugar that will ruin your caramel. Be careful not to wait too long and burn it.
Once golden brown, remove from the heat and stir in the the coconut milk, and vanilla extract, it will bubble and rise but continue to whisk.
Return to the heat and stir until thickened, add the salt, remove from heat and leave to cool.To make the icing, whisk the butter, icing sugar and vanilla extract together until smooth and fluffy. Add the icing sugar a cup at a time until smooth, then add the plant milk and 3 tbsp cooled caramel.Cut the centre from each cupcake and add the cooled caramel.Pipe the icing on top and drizzle with caramel.