Salted Caramel Cupcakes
[Vegan]

For the American Buttercream:

1. Cut the vegan block into cubes, then place it into the bowl of a stand mixer fitted with a paddle attachment if you have one -or into a large mixing bowl if you are using an electric hand whisk. Mix on high speed until the butter looks creamy.
2. Add the icing sugar, milk, and vanilla extract and mix with a wooden spoon until the icing sugar is combined slightly with the butter (this just stops the icing sugar from going everywhere), then use the machine or electric whisk again to beat on high until fully combined.
3. Continue to beat the icing for another few minutes until it looks very soft and light -the longer you beat it, the fluffier it becomes, meaning it is a much nicer texture to eat. At this point, you can add in any other flavors. you want to. Enjoy!

For the Cupcakes:

1. Preheat the oven to 350°F (180°C) fan. Line a muffin tray with 12 cupcake cases.
2. Put the soya milk in a jug and heat in the microwave for 1 minute 1 teaspoon baking soda to warm through (alternatively you can do this in a pan on the hob) (baking soda)
3. Once warmed, mix in the apple cider vinegar and place to the side to curdle - this will take about 5 minutes.
4. Meanwhile, put the flour, sugar, bicarbonate of soda and salt in a neutral oil large mixing bowl. Whisk together with a balloon whisk until fully combined.
5. Once the milk has curdled, add the oil and the vanilla to the same jug. Whisk this together so all of the wet ingredients are combined.
6. Pour the wet ingredients into the dry ingredients and whisk until fully combined and a lump-free mixture is formed - try not to over­mix the batter. at room temperature.
7. Divide the batter between the 12 cases and bake for 20-25 minutes or until a skewer inserted into one of the cupcakes comes out clean. Once baked, place on a cooling rack to cool completely.
8. For the salted caramel sauce, put the sugar in a saucepan over a buttercream low-medium heat and heat. stirring regularly. The sugar will clump 3-4 tbsp caramel sauce (see together, then eventually melt and become a lump-free liquid that above) is amber in color. Once it reaches this point, add the butter and stir until fully combined. Leave on the heat for 1 minute without stirring, watching that it doesn't get too dark in color, then slowly add the cream. Once the cream is fully combined, leave to boil without stirring for 1 minute, then take off the heat. Stir in the salt, then leave to cool a little before pouring into a jam jar to cool completely.
9. Add 3-4 tablespoons of the caramel sauce to the American buttercream to flavor it. Spoon the buttercream into a piping bag fitted with a star nozzle and pipe swirls of icing on top of each cooled cupcake. Drizzle extra caramel sauce on top of each cupcake. Enjoy!