How’s that for a blog title? I realize it’s a little long, but I seriously couldn’t come up with a way to shorten it while still conveying the gist of this cupcake.
First of all, homemade vegan caramel sauce is something that you MUST make. It’s super easy to do, and it is so much more delicious than anything you’ll buy in the store.
Tonight was the first time that I’ve attempted to make a vegan caramel sauce, so I promptly enlisted the help of a recipe. However, I substituted brown rice syrup in my recipe rather than corn syrup.
I had a minor panic attack after I put in the baking soda. Not only because everything began to overflow out of my pot, but also because it turned all strange and foamy. That made me a bit nervous.
Luckily, after taking the pot off of the stove and allowing it to cool for about 30 minutes (while I made my buttercream), it started to look a lot more like I envisioned it.
This stuff is amazing. It’s just begging for a bowl of banana soft serve.
Rather than fill my cupcakes with this liquid gold on it’s own, I decided to turn it into a vegan sort of dulce de leche. In hindsight, I should have just filled the cupcakes with the caramel alone because the filling would have made much more of an impact. I suppose that’s we’ll just chalk this one up to “research and development”.
Right?!
[I definitely did a lot of researching and developing while I was eating this one, by the way]
I wasn’t super excited about the way the filling looked, but at least it tasted good. The cupcakes themselves turned out looking adorable as planned.
The little sprinkle of sea salt on top really meshed well with the sweetness of the caramel and buttercream.
So these are OK, but next time, I’ll skip the dulce de (non) leche, and opt for all caramel filling!
