- 1 cup cream soda
- 1/2 cup vegan butter (Trex)
- 3/4 cup light brown sugar
- 1 tsp vanilla extract
- 1/2 tsp caramel essence
- 1 and 1/4 cup plain flour
- 1/8 cup cornflour
- 3/4 tsp baking powder
- 1/2 tsp bicarbonate soda
- 1/4 tsp salt
- 1/4 cup vegan butter (Trex)
- 3/4 cup light brown sugar
- 3/4 cup coconut milk (from a can)
- 2 and 1/2 tsp vanilla extract
- 1/8 tsp salt
- 1/4 cup vegan butter
- 1/4 cup coconut milk
- 3 cups icing sugar
- 1 tsp vanilla extract
- Preheat oven to 180 Celsius (350 Fahrenheit).
- Line a 12-hole cupcake tin.
- Beat together the butter, sugar and extracts and slowly add half the cream soda.
- Sift together all dry ingredients and slowly add to the butter mixture.
- Add the remaining cream soda and mix until no lumps remain.
- Fill the cupcake cases to 3/4 full.
- Bake for 18 to 20 mins until a skewer inserted comes out clean.
- Cool for 10 minutes in tin and then remove to wire rack.
- For the Butterscotch: Melt the vegan butter in a medium saucepan.
- Whisk in the remaining ingredients.
- Bring to the boil and boil for 5 minutes without stirring.
- Remove from the heat and allow to cool to room temperature.
- Pour into a piping bottle and squeeze a little amount into each cupcake.
- For the buttercream: Beat together the vegan butter and coconut milk.
- Sift in half the icing sugar and beat until combined.
- Sift in remainder of the icing sugar and the vanilla extract until light and fluffy.
- Spoon into piping bag and pipe on to cupcakes. Drizzle with butterscotch and serve.