-
1
Preheat the oven to 325 degrees F. Line standard-size cupcake pans with 16 cupcake liners.
-
2
In a small bowl, whisk together the soy milk and lemon juice; set aside until the mixture is curdled.
-
3
In a medium bowl, melt the margarine in the microwave.
-
4
Once melted, add in the cane sugar, applesauce, vanilla extract and the soy milk mixture.
-
5
Sift the flour, baking powder and salt into the wet mixture and whisk together until everything is evenly incorporated with few lumps remaining.
-
6
Fill the liners three-quarters full and bake until golden and a toothpick comes out clean, about 15 minutes.
-
7
Cool completely.
-
8
To assemble: Using a large round frosting tip, pipe a generous amount of Creme Brulee Frosting onto each cupcake.
-
9
Refrigerate the cupcakes until the frosting is pretty stiff, about 5 minutes.
-
10
Place the raw sugar in a small bowl and dip the tops of the cupcakes in the sugar.
-
11
Using a small kitchen blowtorch, torch the tops of the cupcakes (the raw sugar part only) until the sugar turns a dark caramel color.
-
12
Combine 1/4 cup of the coconut milk with the soy milk, cane sugar, tapioca starch and salt.
-
13
Whisk well to combine.
-
14
Combine the remaining coconut milk with the brown sugar and vanilla in a small saucepan over medium heat.
-
15
Bring to a simmer, stirring often.
-
16
Add the coconut milk/tapioca starch mixture to the pan.
-
17
Heat over medium heat, whisking continuously until thickened.
-
18
Transfer the mixture to a glass bowl and set in the refrigerator to cool completely.
-
19
In the bowl of a stand mixer, cream together the vegetable shortening and margarine until light and fluffy.
-
20
Add in the powdered sugar and continue to mix until it is fluffy.
-
21
Remove the creme brulee mixture from the fridge and add to the buttercream.
-
22
Whip this mixture on high until all ingredients are fully incorporated and very fluffy.
