Vegans and friends of vegans, get acquainted with Duncan Hines. Duncan Hines is the only mainstream cake/frosting supplier (that I know of) whose products are vegan. Not all of the boxed cake mixes and frostings are, but a very respectable amount fall into that category. This is also assuming that you’re going to use soy milk or almond milk in place of regular milk and an egg replacement. For this particular recipe, which is apple-y anyway, I used applesauce as a substitute for eggs. This is actually better than using eggs, in my opinion, because you get the extra apple packed in there.
Vegan Caramel Apple Cupcakes
for the cupcake batter:
1 package Duncan Hines yellow cake mix, plus ingredients to prepare
1/4 cup applesauce
for the caramel frosting:
3 tablespoons Earth Balance
1 cup light brown sugar
1/2 cup evaporated soy milk
1/8 teaspoon salt
3 3/4 cups powdered sugar
3/4 teaspoon vanilla
1. Preheat the oven to 375F.
2. Line muffin tins with paper muffin baking cups.
3. Prepare the cake mix according to the directions on the box. Stir in the extra applesauce.
4. Spoon the batter into the muffin cups, filling them 3/4 full (less if you’re not sticking to vegan).
5. Bake 18-25 minutes or till cupcakes are golden on top and a toothpick inserted in the middle comes out clean.
6. Cool in the pans on wire racks for 10 minutes, then remove the cupcakes to the racks and cool completely.
7. Prepare the frosting by melting the butter in a medium saucepan.
8. Stir in the brown sugar, evaporated milk and salt.
9. Bring to a boil, stirring constantly.
10. Remove from the heat and cool till it’s lukewarm.
11. Add the powdered sugar and vanilla and beat till frosting reaches spreading consistency.
12. Once the cupcakes have cooled frost them and top them with nuts or apple slices, maybe a pretzel or two, whatever you fancy.