Check out these Caramel Popcorn Cupcakes! What are you waiting for!?

TIPS: Best eaten on the same day


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  • Serves: 12
  • Prep: 25 minutes
  • Bake: 35 minutes
Metric | Imperial Measurement Conversions



  • 125g vegan margarine, softened
  • 2 tsp egg replacer
  • 2 tbs vegetable oil
  • ½ cup milk
  • 1 tsp vanilla bean paste
  • ¾ cup Natvia
  • 2 cups self-raising flour, sifted
  • 2 tsp baking powder

Miso Caramel Topping

  • ½ tbs white miso
  • 1 tbs tahini
  • 2 tbs cup Natvia
  • 2 tbs almond milk
  • 1/8 tsp xanthum gum

Tahini Icing

  • 90g vegan margarine
  • 1 tbs tahini
  • ½ cup Natvia


  • 1 cup popcorn


  1. Preheat the oven to 180C
  2. Combine the ingredients for the cupcakes in a bowl and beat on low until combined. Increase the speed and beat for about 2 minutes
  3. 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.
  4. 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.
  5. Make the tahini icing by beating the margarine, tahini and Natvia until light and creamy.
  6. Dollop the icing on top of the cupcakes following by some of the miso caramel. Top with popcorn and serve.



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