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TIPS: Best eaten on the same day


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


  • 125 g Vegan Margarine, softened
  • 2 teaspoons Egg Replacer
  • 2 tablespoons 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 teaspoons Baking Powder
  • Miso Caramel Topping:
  • 1/2 tablespoon White Miso
  • 1 tablespoon Tahini
  • 2 tablespoons 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)


  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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