CARAMEL CORN CUPCAKES- Vegan & Gluten-Free

It’s almost New Years Eve and do you know what that means? It means it’s a fantastic reason to make cupcakes! Not just any cupcakes though…special cupcakes. You know the ones I mean. Those cupcakes that take a little extra care in their preparation. Those cupcakes that everyone always asks you to make. Those cupcakes that when you bite into them you wish you had made a double batch so you could eat 12 in a row…

Well these cupcakes fall into that category, and I can’t think of a better time to make them than for New Years Eve.

Caramel Corn Cupcakes

Soft corn cakes smothered in creamy frosting and topped with crunchy caramel corn goodness. Make a double batch, because these tasty little treats will be devoured in a matter of minutes!

Serves 10-12

Cupcake Ingredients:

• 3/4 cup chickpea flour
• 1/4 cup potato starch
• 1/4 cup tapioca starch
• 1/3 cup fine ground corn meal
• 1 tsp xanthan gum
• 2 tsp baking powder
• 1/4 tsp sea salt
• 1/2 cup coconut sugar (any granulated sugar will work)
• 1/3 cup applesauce
• 1/2 cup unsweetened original almond milk
• 1 1/2 tsp Ener-G Egg Replacer mixed with 2 tbsp water

Frosting Ingredients:

• 1/4 cup Earth Balance Buttery Spread
• 1 tbsp brown rice syrup
• 1 1/2 cup powdered sugar
• 1/4 cup soy milk powder
• 2 tsp vanilla extract
• 2 tbsp unsweetened original almond milk

Caramel Corn Ingredients:

• 3-4 cups popped popcorn
• 2 tbsp Earth Balance Buttery Spread
• 1 tbsp brown rice syrup
• 1/4 cup brown sugar
• 1/4 tsp baking soda
• 1/4 tsp vanilla extract
• pinch sea salt

Instructions:

1. Preheat oven to 350 degrees. Prepare cupcake tray with liners.
2. First make the cupcakes by whisking together chickpea flour, starches, corn meal, xanthan gum, baking powder and sea salt in a bowl. 
3. In a second bowl combine coconut sugar, applesauce, almond milk and Ener-G Egg Replacer mixed with water.
4. Add the contents of the first bowl into the second bowl and stir until combined.
5. Divide among cupcake tray and bake for 22-27 minutes, or until you can insert a toothpick and have it come out clean.
6. Let cool on baking rack while you prepare the caramel corn by turning oven down to 250 degrees and lining baking sheet with parchment paper.
7. Melt Earth Balance Buttery Spread in a small sauce pan over medium heat and add the brown sugar, brown rice syrup and sea salt. Cook, while stirring frequently, for 2-3 minutes.
8. Remove from heat and stir in baking soda and vanilla and pour over pop corn. Mix until all pop corn is covered.
9. Bake for approximately 25 minutes, or until caramel corn is no longer sticky and feels hard to the touch. Turn the caramel corn at least once while it bakes.
10. Let the caramel corn cool on the baking sheet while you whip together the frosting by creaming together Earth Balance Buttery Spread and brown rice syrup with electric mixers.
11. Gradually add the soy milk powder and powdered sugar, followed by the vanilla extract and almond milk.
12. Chill in refrigerator for 10 minutes before icing the cupcakes.
13.  Break the caramel corn into small chunks and top cupcake with 1-2 pieces, after the cupcake has been iced.

xoxo Erin

UPDATE! This recipe has been shared at Simple Sugar and Gluten Free’s Slightly Indulgent Tuesdays here, Try a New Recipe Tuesdays, Full Plate Thursdays, Eco-kids Tuesday, Allergy Free Wednesdays, All My Bloggy Friends, Tried and True Recipes and Foodie Friday.

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