• For the cupcakes:
• 1½ cups all-purpose flour*
• 1 cup sugar
• 1 tsp baking soda
• ½ tsp salt
• ¾ cup soy, almond, or rice milk
• ½ cup canola oil
• 2 Tbsp white or apple cider vinegar
• 1 Tbsp pure vanilla extract
• For the frosting:
• ½ cup vegan margarine
• 1 cup dark brown sugar
• ¼ cup soy, almond, or rice milk, plus more as needed
• ¼ tsp salt
• 1 tsp pure vanilla extract
• 3 cups powdered sugar
• Fleur de sel, for sprinkling

To make the cupcakes:
1. Preheat the oven to 350 degrees. Line a 12-cup cupcake pan with cupcake liners.

2. In a large bowl, whisk together flour, sugar, baking soda, and salt. In a separate bowl, whisk together nondairy milk, oil, vinegar, and vanilla. Pour the wet mixture into the dry mixture and whisk until just combined. Do not overmix.

3. Fill the cupcake liners about two-thirds full with batter. Bake for about 20 minutes, or until a toothpick inserted in the center of the cupcake comes out dry with a few crumbs clinging to it. Let the cupcakes cool completely before frosting.

To make the frosting:
In a medium saucepan, melt margarine and whisk in brown sugar, nondairy milk, and salt.

Bring to a gentle boil, and let boil for 3 to 4 minutes. Remove from heat, stir in vanilla, and let cool.

Using a stand or hand mixer, slowly beat the caramel mixture with powdered sugar.

If frosting is too thick, add 1 tablespoon nondairy milk at a time, until frosting reaches a spreadable consistency. Beat on high until smooth.

To assemble the cupcakes:
Spread a thin layer of frosting on the cupcakes and sprinkle with a few flakes of fleur de sel.

Cook''s Note: For a gluten-free alternative, substitute gluten-free all-purpose flour plus 3/4 teaspoon xanthan gum. Baking time may vary, so keep a close eye on cupcakes for doneness.

Make-Ahead Tip:
Cupcakes can be made in advance and frozen, unfrosted, for up to 1 month. Frosting should be made fresh. Thaw cupcakes and frost before serving.

by Pak101.com (few years ago!) / 874 views