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.

Dietary information


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.