Vegan cupcakes with caramel popcorn
These cute-as vegan cupcakes are moist and delicious. Whip up a batch for your next celebration.
Note: + Cooling and setting time
- 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
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.
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.
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.
Pipe icing onto the cupcakes. Top with caramel popcorn and remaining sprinkles.