Caramel Popcorn Cupcakes
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Prep time: 
Cook time: 
Total time: 
Serves: 23
 
Ingredients
  • CUPCAKE
  • 325g self-raising flour
  • ½ tsp bi-carbonate soda
  • 265g brown sugar
  • 1tsp vanilla extract
  • 150ml vegetable oil
  • 1½ cups almond milk
  • 2 flax eggs (30g golden flax meal with ⅓ cup water)
  • CARAMEL POPCORN
  • 100g raw popcorn kernels (Cook)
  • 100g brown sugar
  • 1601ml rice malt syrup
  • 80g vegan margarine
  • 1 tsp vanilla extract
  • ¼ tsp salt
  • ½ tsp bi-carbonate soda
  • CARAMEL SAUCE
  • 185g brown sugar
  • 400ml coconut cream
  • Pinch sea salt
  • 1 tsp vanilla extract
  • ½ teaspoon corn flour
  • ICING
  • 350g vegan margarine
  • 400g icing sugar
  • 1tsp vanilla extract
Instructions
  1. Pre-heat oven to 175C (347F).
  2. CUPCAKES
  3. Add sifted flour, sugar, bi-carb into a large bowl and mix well.
  4. Brown sugar can clump so I put on gloves and break up those clumps.
  5. Add almond milk, oil and vanilla into dry ingredients.
  6. Beat until just combined
  7. Add flax egg and mix until just combined
  8. Spoon into cupcake wrappers - an ice-cream scoop gives the perfect amount.
  9. Place on a flat tray (or cupcake tin if using paper wrapper instead or cardboard)
  10. Cook for 18-20 minutes until a cake tester comes out clean.
  11. Transfer to a cooling rack.
  12. CARAMEL POPCORN
  13. Pre-heat oven to 120°C (250°F)
  14. Cook popcorn in your preferred way. I do mine in the microwave in a popcorn cooker.
  15. Cool popcorn and spread over a large baking tray which has been lined with baking paper.
  16. Add rest of ingredients except bi-carb soda into a saucepan and bring to a boil. Reduce to simmer and test with a candy thermometer until it reaches 116°C (240°F).
  17. Remove from heat and add bi-carb soda. It will start to fizz.
  18. Pour over popcorn. Mix through until most of the popcorn is covered.
  19. Put into oven. Take out every 10 minutes and mix caramel through popcorn. Put back into the oven and repeat until popcorn has been in the oven for a total or 30 minutes.
  20. Once out of the oven, transfer to another tray to cool. As soon as it cools, put into an airtight container until you need to use it.
  21. CARAMEL SAUCE
  23. This can be made the day prior.
  24. Add all ingredients to a saucepan and whisk over medium heat until it boils.
  25. Reduce to simmer for about 10 minutes or until it starts to thicken.
  26. Remove from heat and pour into a container and put into fridge to cool and thicken further.
Recipe by my vegan plate at https://www.myveganplate.com/caramel-popcorn-cupcakes/