Today we threw a surprise baby shower for my friend Rachel. She loves salted caramel so I decided to make salted caramel filled cupcakes. The tricky part was making vegan salted caramel so our vegan friends had something to eat!
I decided to experiment with coconut cream as it’s quite fatty and would hopefully act like dairy cream. I didn’t stop to think about how strong the coconut taste would be, but it’s actually quite nice in a cake, thankfully.
For the cupcakes, I used a simple vegan vanilla recipe. After letting them cool for awhile, I cut out the middle of each cupcake and scooped a spoonful (or two) of chilled salted caramel filling into the middle. I then topped with a teal frosting made of copha, margarine and icing sugar.
The baby shower went really well and now I am chock full of food!
Coconut Salted Caramel Filling
270ml can of coconut cream
1 tbsp margarine
2 cups brown sugar
1 tsp vanilla essence
1 tbsp arrowroot powder
1/2 tsp salt (extra to taste depending on how salty you want it)
1. In a small saucepan, combine coconut cream, margarine, sugar and essence and bring to boil while stirring constantly.
2. In a separate small bowl, add a small amount of water to arrowroot powder. Slowly add the arrowroot mixture to the caramel mixture while still stirring.
3. Add salt. Lower heat but continue evaporating off liquid until the caramel is quite thick. When it’s just at the thickness you want it, take off heat and allow to cool. Caramel will thicken more as it cools.
4. Serve warm over icecream or chill in the fridge to use to stuff in cupcakes.