Caramel-Vanilla Cupcakes For 5 Recipe

Name: Caramel-Vanilla Cupcakes For 5
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE CUPCAKES:; 2/3 cups All-purpose Flour; 1/4 cups Sugar; 1/2 teaspoons Baking Soda; 1/8 teaspoons Salt; 1 teaspoon Pure Vanilla Extract; 1/2 teaspoons Caramel Extract; 1 teaspoon Apple Cider Vinegar; 2 Tablespoons Canola Oil; 1/2 cups Water; 2 Tablespoons Good Quality Bittersweet Chocolate Shavings, For Garnish; FOR THE FROSTING:; 2 Tablespoons Vegan Buttery Spread (such As Earth Balance); 2 Tablespoons Vegetable Shortening; 1 cup Powdered Sugar; 1/2 teaspoons Pure Vanilla Extract; 1/2 teaspoons Caramel Extract; 1 Tablespoon Vegan Milk (such As Almond, Coconut, Rice, Or Soy Milk)

Servings: persons

FOR THE CUPCAKES:
2/3 cups All-purpose Flour
1/4 cups Sugar
1/2 teaspoons Baking Soda
1/8 teaspoons Salt
1 teaspoon Pure Vanilla Extract
1/2 teaspoons Caramel Extract
1 teaspoon Apple Cider Vinegar
2 Tablespoons Canola Oil
1/2 cups Water
2 Tablespoons Good Quality Bittersweet Chocolate Shavings, For Garnish
FOR THE FROSTING:
2 Tablespoons Vegan Buttery Spread (such As Earth Balance)
2 Tablespoons Vegetable Shortening
1 cup Powdered Sugar
1/2 teaspoons Pure Vanilla Extract
1/2 teaspoons Caramel Extract
1 Tablespoon Vegan Milk (such As Almond, Coconut, Rice, Or Soy Milk)

1
For the cupcakes:
2
Preheat oven to 350 F and line a muffin tray with 5 paper liners. Set the tray aside.
3
Whisk together the flour, sugar, baking soda and salt in a medium bowl. Set aside.
4
In a separate bowl, whisk together the vanilla, caramel extract, vinegar, oil, and water. Add the dry ingredients into the wet and whisk to combine (a few lumps are fine), being careful not to over-mix.
5
Divide the batter between the 5 muffin wells. Put the tray into the preheated oven and bake until a toothpick inserted into the center of a cupcake comes out clean or with just a couple crumbs, about 18 to 20 minutes. Cool completely, then frost with Caramel-Vanilla Frosting and top with bittersweet chocolate shavings.
6
For the frosting:
7
Use a handheld electric beater to cream together the buttery spread, shortening, powdered sugar, vanilla extract and caramel extract. Add the milk little by little while beating until the buttercream is smooth and creamy.

403

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: FOR THE CUPCAKES:, 2/3 cups All-purpose Flour, 1/4 cups Sugar, 1/2 teaspoons Baking Soda, and more.

Yes, Caramel-Vanilla Cupcakes For 5 falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Caramel-Vanilla Cupcakes For 5

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