Vegan cupcakes with caramel popcorn

These cute-as vegan cupcakes are moist and delicious. Whip up a batch for your next celebration.

8

30m

Note: + Cooling and setting time

30m

Ingredients

  • 1 1/3 cups (200g) plain flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp bicarbonate of soda
  • 190g caster sugar
  • 2/3 cup (160ml) almond milk
  • 300g Flora Plant Original
  • 3 tsp vanilla extract
  • 1 1/4 cups (200g) icing sugar mixture
  • 2 tbs golden syrup
  • 3 cups popped popcorn
  • 4 tbs sprinkles

Method

STEP 1

Preheat oven to 180°C. Line 8 holes of a 1/3-cup (80ml) muffin pan with paper cases. Sift the flour, baking powder and bicarbonate of soda into a medium bowl. Stir in 1/2 cup (110g) caster sugar. Add the milk, 100g of the Flora Plant Original and 2 tsp vanilla. Whisk until smooth. Spoon evenly among the paper cases. Bake for 20-25 mins or until a skewer inserted in the centres comes out clean. Transfer to a wire rack to cool completely.

STEP 2

Use an electric mixer to beat the icing sugar, 125g of the remaining Flora Plant Original and the remaining vanilla in a bowl until pale and smooth. Transfer to a piping bag fitted with a 1cm fluted nozzle.

STEP 3

Line a baking tray with baking paper. Place golden syrup, remaining caster sugar and remaining Flora Plant Original in a saucepan over medium heat. Bring to the boil. Reduce heat to low. Cook for 5 mins or until mixture thickens. Remove from heat. Stir in popcorn and 2 tbs sprinkles. Cool slightly. Divide the mixture into 8 portions. Shape into balls. Place on the lined tray to set.

STEP 4

Pipe icing onto the cupcakes. Top with caramel popcorn and remaining sprinkles.

Dietary information

Vegan

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.