Vegan Caramel Popcorn Cupcakes

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Serves: 12

Prep: 25 minutes

Bake: 35 minutes

Ingredients

125 g Vegan Margarine, softened

2 teaspoon Egg Replacer

2 tablespoon Vegetable Oil

125 g Milk (1/2 Cup)

1 teaspoon Vanilla Bean Paste

95 g Natvia (1/2 Cup)

225 g Self Raising Flour, sifted

2 teaspoon Baking Powder

Miso Caramel Topping:

.50 tablespoon White Miso

1 tablespoon Tahini

2 tablespoon Almond Milk

0.12 teaspoon Xanthum Gum

Tahini Icing:

90 g Vegan Margarine

1 tablespoon Tahini

95 g Natvia (1/2 Cup)

11 g Popcorn (1 Cup)

Method

Preheat the oven to 180C
Combine the ingredients for the cupcakes in a bowl and beat on low until combined. Increase the speed and beat for about 2 minutes
Dollop evenly between 12 x 1/3 cup capacity cupcake tin. Cook for 20-25 minutes. Remove from the oven and stand on a wire rack to cool.
To make the caramel combine the ingredients and 1 tablespoon of water in a saucepan over medium low heat, stir to combine. Bring to boil until slightly reduced and then lower to simmer for about 5 minutes. Remove from heat and allow to cool at room temperature.
Make the tahini icing by beating the margarine, tahini and Natvia until light and creamy.
Dollop the icing on top of the cupcakes following by some of the miso caramel. Top with popcorn and serve.