I partnered with Nature’s Charm to create a recipe using their Vegan Butterscotch Sauce and Vegan Coconut Whipping Cream.
These vegan butterscotch cupcakes are such a treat. This recipe consists of a simple soft, fluffy vanilla cupcake filled with Nature Charm’s Vegan Butterscotch Sauce and topped with their Vegan Coconut Whipping Cream. This was another recipe I developed with Nature Charm to showcase some of their delicious products. And honestly, using their products saves so much time when making these cupcakes. If you already have some of their products on hand, check out this recipe for my coconut swiss roll. I can get their products at my local supermarket or online. They are a well known international vegan brand, so you shouldn’t have any issues locating their products no matter where you are.
This recipe is very simple. It only uses one mixing bowl for the cupcakes and the cupcakes bake in 15 minutes. Once you have baked your cupcakes, allow them to cool before removing the center and filling with butterscotch sauce. This recipe is very versatile. You can also fill them with their caramel sauce or see my recipe for caramel sauce to make your own.
The coconut whipped filling is heaven. Nature’s Charm Whipping Cream is a dream to use and whips into a gorgeous thick cream so quickly. I’ve only added a little bit of icing sugar to sweeten it up and some vanilla bean paste to enhance the flavour. I used a large star piping nozzle for that swirl design you see in the picture, however you can decorate these anyway you want.
Vegan Butterscotch Cupcakes
| Skill: | Easy |
| Method: | Mixing in one bowl |
| Size: | Standard cupcakes |
| Serving: | 12 cupcakes |
| Pairing: | Any types of frostings or fillings |
| Sweetness: | Moderate |
| Profile: | Light airy sponge |
| Storage: | Airtight container in the fridge for 3 days & can freeze for 1 month |
| Bakers Tip: | Try and remove the cupcakes from their trays as soon as you can when you remove from the oven to stop them going soggy on the bottom |
Tips For Making These Vegan Butterscotch Cupcakes
- Make sure your oven is heated to the correct temperature before baking, use an oven thermometer
- Use a vanilla bean paste for the best flavour
- Use an ice-cream scoop when measuring the batter so your cupcakes are all the same size
- Use high quality cupcake liners
Ingredient Substitutions
- swap soy milk with coconut milk for a soy free version
- swap coconut whipped cream with your favourite buttercream
Watch How I Make These Butterscotch Cupcakes
Love cupcakes? Check out these vegan cupcake recipes…
Products I used in this recipe
Vegan Butterscotch Cupcakes
- Total Time: 40 minutes
- Yield: 12 1x
- Diet: Vegan
Description
Easy vegan vanilla cupcakes filled with butterscotch sauce and frosted with coconut whipped cream
Ingredients
- 310 g plain all-purpose flour
- 2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 175 g melted vegan butter
- 140 g icing sugar
- 250 g plain soy milk
- 1 tablespoon white vinegar
- 55 g water, at room temperature
- 1 teaspoon vanilla bean paste
Coconut Cream Frosting
- 60 g icing sugar
- 2 cans Nature’s Charm Coconut Whipping Cream
- 1 teaspoon vanilla bean paste
Filling
- 1 jar of Nature’s Charm Coconut Butterscotch Sauce
Instructions
Cupcakes
- Preheat your oven to 180°C/350°F and line 12 cupcake tins with cupcake papers.
- In a large mixing bowl, sift together all your dry ingredients and whisk until combined.
- In a separate small bowl, mix together all your wet ingredients and whisk until combined.
- Make a well in the middle of your dry ingredients and pour in the liquid ingredients. Mix together gently with a whisk until just combined.
- Using an ice cream scoop, divide the batter equally between the cupcake tins, filling each ¾ of the way to the top.
- Bake on the top rack of your oven for 12-15 mins, or until a skewer comes out clean with almost no cake crumbs. The tops should bounce back when touched.
- Allow to completely cool.
Coconut Cream Frosting
- Follow the instructions as stated on the can of your Nature’s Charm Coconut Whipping Cream.
- When you’re whipping the cream, add icing sugar and vanilla, and whip until thick. Place your cream in the fridge until ready to use.
How To Decorate
- Using an apple corer, remove the center of each cupcake.
- Fill with Nature’s Charm Coconut Butterscotch Sauce.
- Fill your piping bag with your frosting and frost your cupcakes.
- Drizzle some Nature’s Charm Coconut Butterscotch Sauce over the top and serve!
Equipment
Notes
Please see list above for substitutions
- Prep Time: 25
- Cook Time: 15
- Category: Dessert
- Method: Mixing
- Cuisine: Dessert
Keywords: cupcake, vegan
Discover recipe ideas, get advice and join in on vegan baking conversations with 22,000 keen bakers on Facebook.
Leave a Reply