Vegan Salted Caramel Cupcakes

Happy Valentine's Day! ❤

Today is said to be a day we celebrate love or, it is said to be a day for exploiting consumerism. Regardless of our view of what the day is about, we're still all always happy to love and to be loved; love makes the world go round. What's a better way to show your love than with a sweet treat?
These cupcakes are the perfect shareable treat for Valentine's day. It's super simple to make and can be shared with both carnivore and herbivore friends alike. It's a soft and fluffy cupcake with a perfectly balanced sweet and salty frosting. Just sprinkle some cute little hearts on top and you can already feel the love.

Salted Caramel Cupcakes 
from Chloe's Vegan Desserts by Chloe Coscarelli
Makes 12 Cupcakes 

Make-Ahead Tip: Cupcakes can be made in advance and frozen, unfrosted, for up to 1 month. Frosting should be made fresh. Thaw cupcakes and frost before serving. 

Cupcakes
1 1/2 cups all-purpose flour
1 cup sugar 
1 teaspoon baking soda 
1/2 teaspoon salt 
3/4 cup soy, almond, or rice milk 
1/2 cup canola oil 
2 tablespoons white or apple-cider vinegar 
1 tablespoon pure vanilla extract 
Frosting
1/2 cup vegan margarine 
1 cup dark brown sugar 
1/4 cup soy, almond, or rice milk, plus more as needed 
1/4 teaspoon salt 
1 teaspoon pure vanilla extract 
3 cups powdered sugar 
Fleur de sel, for sprinkling 

To make the cupcakes: 
Preheat the oven to 350 degrees. Line a 12-cup cupcake pan with cupcake liners. 
In a large bowl, whisk together flour, sugar, baking soda, and salt. 
In a separate bowl, whisk together nondairy milk, oil, vinegar, and vanilla. 
Pour the wet mixture into the dry mixture and whisk until just combined. Do not overmix. 
Fill the cupcake liners about two-thirds full with batter. 
Bake for about 20 minutes, or until a toothpick inserted in the center of the cupcake comes out dry with a few crumbs clinging to it. 
Let the cupcakes cool completely before frosting. 
To make the frosting: 
In a medium saucepan, melt margarine and whisk in brown sugar, nondairy milk, and salt. 
Bring to a gentle boil, and let boil for 3 to 4 minutes. 
Remove from heat, stir in vanilla, and let cool. 
Using a stand or hand mixer, slowly beat the caramel mixture with powdered sugar. 
If frosting is too thick, add 1 tablespoon nondairy milk at a time, until frosting reaches a spreadable consistency. Beat on high until smooth. 
To assemble the cupcakes: 
Spread a thin layer of frosting on the cupcakes and sprinkle with a few flakes of fleur de sel.

By the way, if you don't have any of Chloe's books yet, get on it ASAP! She has crazy delicious and easy vegan recipes that will please anyone. And when I say easy, I mean easier than traditional eggs + butter baking easy. The best part is that her recipes don't require any weird or hard to find ingredients. Now you can cook for all your friends and impress them without breaking a sweat! Take a sneak peak below!