It’s been a while since I’ve taken anything into work so my coworker Caron and I decided to have another Vegan Bake Off Challenge. The challenge this time was incorporating Apple Cider so I of course decided to make my Apple Cider cupcakes and veganize them. I wanted to make simple substitutions – oil for butter, and soy milk, lemon juice, and corn starch in place of eggs – and not have to go out and buy vegan butter or vegan cream cheese so I changed up the frosting and coated each cake with a cinnamon sugar mixture and topped them with caramel and they turned out delicious!
Vegan Caramel Apple Cupcakes
These cupcakes are just so incredible, vegan or not. They maintained their moist and light texture and I think the lemon in the egg replacer really aided the apple taste, bringing it out more. I’ve heard a lot of complaints about vegan cupcakes tasting like cardboard but these absolutely do not. They are really just as good as the not vegan version!
Ingredients
- Just under 1/2 cup oil
- 1 cup sugar
- 1/4 cup soy milk
- 1 tbsp lemon juice
- 1 tsp vanilla
- 1 1/2 cup cider
- 2 cups flour
- 2 tbsp corn starch
- 2 tsp baking powder
- 1/4 tsp nutmeg
- 1/2 tsp cinnamon
- 1/2 tsp salt
- 2 tbsp powdered sugar
- 2 tbsp brown sugar
- 1 tsp cinnamon
- Caramel
Instructions
- Preheat oven to 350F
- In a medium bowl whip together oil, sugar, milk, lemon juice, and vanilla then add cider
- In a large bowl, sift together the remainder of the dry ingredients
- Add the wet mixture to the dry ingredients and stir until smooth
- Fill cupcake liners 3/4 of the way full and bake from 10 minutes or until toothpick comes out clean
- sift together the cinnamon, powdered sugar, and brown sugar in a small bowl
- lightly coat the top of the cakes with cider and dip the top in the cinnamon sugar mixture
- When cupcakes cool, dip the top in caramel
- Enjoy!