Chocolate Stout Caramel Apple Cupcakes with Kreme Cheeze Frosting
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Author: Janet Hudson Status: published license cc-by tags: Chocolate, Vegan, Cupcake, Autumn, Beer, Stout, CaramelApple,
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Share on TwitterChocolate Stout Caramel Apple Cupcakes with Kreme Cheeze Frosting
Cake:
1 tablespoon vegetable margarine
2 oz plain soy yogurt
1 cup raw sugar
Egg Replacer for 2 eggs
1 teaspoon vanilla
3/4 cup unsweetened cocoa powder
1/2 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon baking powder
1/4-1/2 cup Stout beer
Mix all ingredients, add a little stout as you go to get the batter a little looser as it will be stiff. Fill liners almost half way. Pop a slice of caramel apple inside and cover with more batter. Bake at 350 degrees for 30 minutes or until done. Ice with Tofutti kreme cheese frosting and a drizzle of caramel followed by a sprinkle of jimmies.
Caramel:
1 cup vegetable margarine
2 cup brown sugar
1/4 tsp salt
1 cup corn syrup
3 cup vegan sweetened condensed milk **
1 tsp vanilla
Melt margarine over a medium in a saucepan.
Add the brown sugar, salt, corn syrup and condensed milk to the margarine. Continue to stir until the ingredients are mixed. Once all the contents are mixed, raise heat until this mixture boils.
Reduce heat to medium after the mixture has boiled. Insert a candy thermometer and continue to stir. When the temperature reaches 245 degrees, remove the saucepan from the flame.
Add vanilla to the mixture and stir while cooling.
Refrigerate the rest of the caramel and use another time - keeps up to one week.
**For Sweetened condensed milk-
Mix together dry soymilk powder equivalent to making 3 cups milk.
3/4 cp water
Heat until boiling point. (Microwave)
In a pan on the stovetop Melt 6 T vegetable margarine -add 1 1/2 cp raw sugar
When the sugar begins to melt add hot milk and a dash salt
Boil gently and stir 5 min.
Make apples- Pop a stick in the center of each apple. Dip in caramel, then roll in peanuts. Allow to set up on waxed paper. Slice into 6-8 slices for cuppies.
Tofutti Kreme Cheeze Frosting:
8 ounces Tofutti cream cheese, softened
1/2 cup vegetable margarine
3/4 pounds powdered sugar
Cream together.
Makes8-10 cuppies and lots more caramel.
