Caramel Filled Vegan Mocha Cupcakes

Servings:

Author:

Prep Time
15 minutes

Cook Time
20 minutes

Dessert

Baking

Vegan Gluten Free banana bread cupcakes Coffee mocha salted caramel

Instructions

1 Preheat your oven to 180 and line a muffin tray with cupcake cases. Mix together
the cider vinegar and non-dairy milk and set this aside.
2 In a large mixing bowl, cream together the vegan butter and sugar until pale and
fluffy.
3 Add in all of your dry ingredients and fold the mixture together, along with the
milk and vinger mix to create a smooth batter.
4 Spoon your cupcake batter into the paper cases, being craeful not to overfill.
Pop these into the oven for around 20 minutes, until cooked through. Then
transfer to a wire wrack and allow to cool completely.
5 Meanwhile, for the caramel, gently melt the nut butter and coconut oil together
and stir in the maple syrup and salt.
6 For the butter cream, beat the butter until pale and creamy, then gradually add
in your sugar whilst mixing until you're left with a thick and creamy frosting.
Stir through your coffee mixture and adjust to taste.
7 Once your cupcakes have cooled, cut a small section from the middle and fill
with some of the caramel mixture. Decorate with a generous swirl of buttercream
frosting and serve.