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Caramel Latte Cupcakes


Moist milky coffee cupcakes filled with gooey caramel. Sealed with indulgent creamy coffee frosting they are rich and decedent perfect for a little mid morning treat.




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Caramel Latte Cupcakes


Here’s Why You’ll Love These Caramel Latte Cupcakes:


  • Sweet yet rich... coffee and caramel are the perfect pairing all year round.

  • Simple ingredients and very little equipment needed - you literally only need a bowl and whisk to make the sponge!

  • Easy enough for all beginner cake makers

  • Made without eggs or dairy it can be made vegan and adapted for allergies


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Key Ingredients

  1. Flour: The trick to a well risen eggless cupcakes is self raising flour, in combination with levelling agents (trust me!)

  2. Light and Dark Brown Sugar: Packed with molasses offering depth of flavours, more robust richness and moisture to your cake.

  3. Dairy free Butter Milk: I recommend using milk with at least 2% fat content. Making a dairy free buttermilk is super easy - just combine milk and vinegar!

  4. Yoghurt - this acts as our egg replacer, helping to bind the ingredients together and create that ulta moist texture.

  5. Coffee: True lattes should be made with espresso so we are using a double shot of strong espresso however you can use instant espresso powder brewed in hot water



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The first step is to make your buttermilk - and honestly it couldn't be easier! All we do is add vinegar or lemon juice to milk, letting it curdle and thicken to a consistency similar to dairy buttermilk. Soy milk is the best option to use for a creamy buttermilk as it curdles the best, but almond also works (it will just be a lot thinner!)



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Recipe

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