Vegan cupcakes with salted caramel ganache

Method Print recipe

1. For the Cupcakes:
2. Mix all of the dry ingredients together.
3. Then mix wet ingredients together and slowly add them to the dry ingredients.
4. Place the mixture into a muffin case and then bake at 180° for approximately 12 minutes. Allow to cool.
5. For the Ganache:
6. Dry caramelise the sugar, then add the soy milk slowly and stir well.
7. Allow to cool, then melt the chocolate and add along with the sea salt.
8. Pipe on cupcakes once cooled.