Almond Caramel Cupcakes

Tender almond dough, filled with a soft core made of caramel cream, topped with

vanilla-caramel frosting and crunchy biscuit crumbs...what more could you want? This recipe is simply delicious and a must-make!

Almond Caramel Cupcakes [Vegan]

Ingredients

For the Cupcakes:

• 250g flour
• 150g sugar
• 10g baking powder
• 30g ground almonds
• 250g almond milk
• 100g sunflower oil

For the Frosting:

• 230g almond milk
• 30g custard powder
• 150g vegan margarine or vegetable fat
• 70g icing sugar
• 360g vegan cookie butter

Preparation

For the Cupcakes:

1. Prepare a 12mm muffin tin with muffin cups.
2. Mix the dry ingredients (flour, sugar, baking powder, ground almonds). Stir in liquid ingredients (almond milk, sunflower oil). Spread the dough on the muffin cups.
3. Bake at 350° F for 25 minutes.
4. In the meantime you can start with the frosting (see below).

For the Frosting:

1. Bring almond milk and custard powder to a boil while stirring until the mixture thickens to a pudding.
2. Transfer the finished pudding into a bowl and allow to cool completely with regular stirring. Stirring prevents the pudding from forming a skin.
3. Beat the margarine with the icing sugar until frothy.
4. Once the pudding is completely cooled, gradually mix in the butter cream.
5. Then mix in the cookie butter.
6. Fill this dreamy cream into a piping bag with a spout of your choice and garnish the almond muffins with it.

https://www.onegreenplanet.org/vegan-recipe/almond-caramel-cupcakes-vegan/