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Fluffy icing, tender sponge and a hidden centre of oozing salted caramel, these vegan cupcakes have it all. Perfect for a bit of weekend baking or a special treat, no-one will guess they’re completely egg- and dairy-free. See method
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Tip: These cupcakes are also delicious with other fillings; try replacing the salted caramel in the icing for 1 tsp vanilla extract and filling the cakes with strawberry or raspberry jam. Decorate with fresh fruit.
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Freezing guidelines: The cakes (without icing) are suitable for freezing. Make the cupcakes up to the end of step 2, cool completely, and then pack into a freezer-proof container and freeze for up to 3 months. Defrost fully before filling and icing.