Caramel Cupcakes
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1 1/4 cups fresh cashew milk*
1/4 cup safflower oil
1/4 cup eggless mayonnaise
1/2 cup liquid fructose or corn syrup
1 tsp. vanilla
1 tsp. egg replacer powder
1/4 tsp. salt
1 1/2 cups unbleached white flour
2 tsp. baking powder
Caramel Sauce:
1/2 cup fresh cashew milk*
1/2 cup brown sugar
1 Tbsp. safflower oil
1 Tbsp. maple syrup
1/2 tsp. vanilla
1 Tbsp. water
1 Tbsp. cornstarch mixed with 1 Tbsp. water
1. Prepare the cashew milk as directed below and set aside. This is for both the cupcakes and the caramel sauce. Preheat the oven to 350°F. Oil a standard 12-cup muffin tray. Place 3/4 cup of the cashew milk in a medium bowl, reserving the remaining 1/2 cup for the sauce. Add the next 6 ingredients and whisk well together. Add the flour and baking powder and mix until just combined. Do not over mix.
2. Place the batter in the muffin tray, filling each cup half full. Bake for exactly 22 minutes. The edges should be brown and the tops golden and slightly cracked. Remove from the heat and cool for 5 minutes before removing from the tray.
3. While the cupcakes are cooling, prepare the sauce. Place the sugar, oil, maple syrup, vanilla, and water in a small saucepan on medium heat. Bring to a boil and simmer until the sugar is dissolved.
4. Slowly whisk in the cashew milk. Cook for 2 more minutes, then gradually add the cornstarch mixture and whisk until thickened to a thick syrup consistency. Remove from the heat and cool slightly before using.
5. Spoon 1 Tbsp. sauce evenly over each cupcake, allowing it to coat the sides and top, then repeat until all the syrup is used up. Let the cupcakes sit for at least 10 minutes before serving.
Makes 12 cupcakes
*Cashew milk: Blend 5 Tbsp. raw cashew pieces with 1 1/2 cups hot water until smooth. Strain through a fine strainer.
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