Vegan Dulce De Leche Cupcakes With A Sprinkle Of Salt Recipe

Name: Vegan Dulce De Leche Cupcakes With A Sprinkle Of Salt
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: dulce de leche or Caramel Sauce:; 13 1/2 ounces unsweetened coconut milk; 3/4 cup golden brown sugar packed; 1/2 teaspoon coarse kosher salt; cake batter Caramel; 1 box Duncan Hines Classic Yellow Cake Mix; 1 all purpose flour / Cup; 2 teaspoons baking powder; 3 tablespoons applesauce; 1 cup coconut milk or other milk substitute; 1/4 cup canola oil; 1 teaspoon apple cider vinegar; 1 teaspoon vanilla extract; 1/4 cup dulce de leche; frosting Salted Caramel Cream; 1 stick butter flavored shortening; 3 cups powdered sugar; 3 tablespoons coconut Soy or Almond Milk, I used Almond; 1 teaspoon sea salt or Kosher; 1 teaspoon vanilla extract; 3/4 cup dulce de leche

Servings: persons

dulce de leche or Caramel Sauce:
13 1/2 ounces unsweetened coconut milk
3/4 cup golden brown sugar packed
1/2 teaspoon coarse kosher salt
cake batter Caramel
1 box Duncan Hines Classic Yellow Cake Mix
1 all purpose flour / Cup
2 teaspoons baking powder
3 tablespoons applesauce
1 cup coconut milk or other milk substitute
1/4 cup canola oil
1 teaspoon apple cider vinegar
1 teaspoon vanilla extract
1/4 cup dulce de leche
frosting Salted Caramel Cream
1 stick butter flavored shortening
3 cups powdered sugar
3 tablespoons coconut Soy or Almond Milk, I used Almond
1 teaspoon sea salt or Kosher
1 teaspoon vanilla extract
3/4 cup dulce de leche

1
Prepare Dulce De Leche by whisking coconut milk, sugar, and coarse salt in heavy large skillet over medium heat until sugar dissolves. Increase heat to medium-high and boil until mixture is reduced to 1 1/4 cups, stirring occasionally, about 15 minutes. Transfer sauce to small jars. Cool completely, then cover sauce and chill. The Dulce De Leche will be divided as you will need 1/3 Cup for the Cake Batter, 1/3 cup for the frosting and the rest for drizzling over the top. If you have leftovers, save it for another use, it is wonderful in coffee!
2
Preheat oven to 350 degrees.
3
Prepare cake by sifting cake mix, flour and baking powder in a large mixing bowl. Add the rest of the cake ingredients and mix by hand until just blended. Pour mix into paper lined muffin tins about 2/3 full. Bake for 20 minutes or until toothpick comes out clean. Let cool completely.
4
Prepare frosting by creaming together the shortening and powdered sugar on a low setting using an electris mixer. Add milk, salt, and vanilla, beat on a medium speed until smooth with no lumps. Scrape down the sides of bowl and add the prepared Dulce De Leche and beat until well incorporated. Frost cooled cupcakes using knife or pastry bag and tip.
5
Drizzle Dulce De Leche over the frosting and sprinkle with some coarse Sea Salt.

1108

kcal

Calories

Fat

163

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 21 ingredients. The key ingredients include: dulce de leche or Caramel Sauce:, 13 1/2 ounces unsweetened coconut milk, 3/4 cup golden brown sugar packed, 1/2 teaspoon coarse kosher salt, and more.

Yes, Vegan Dulce De Leche Cupcakes With A Sprinkle Of Salt 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.

Vegan Dulce De Leche Cupcakes With A Sprinkle Of Salt

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