Caramel-Vanilla Cupcakes For 5

• FOR THE CUPCAKES:
• 2/3 cups All-purpose Flour
• 1/4 cups Sugar
• 1/2 teaspoons Baking Soda
• 1/8 teaspoons Salt
• 1 teaspoon Pure Vanilla Extract
• 1/2 teaspoons Caramel Extract
• 1 teaspoon Apple Cider Vinegar
• 2 Tablespoons Canola Oil
• 1/2 cups Water
• 2 Tablespoons Good Quality Bittersweet Chocolate Shavings, For Garnish
• FOR THE FROSTING:
• 2 Tablespoons Vegan Buttery Spread (such As Earth Balance)
• 2 Tablespoons Vegetable Shortening
• 1 cup Powdered Sugar
• 1/2 teaspoons Pure Vanilla Extract
• 1/2 teaspoons Caramel Extract
• 1 Tablespoon Vegan Milk (such As Almond, Coconut, Rice, Or Soy Milk)

1. For the cupcakes:
2. Preheat oven to 350 F and line a muffin tray with 5 paper liners. Set the tray aside.
3. Whisk together the flour, sugar, baking soda and salt in a medium bowl. Set aside.
4. In a separate bowl, whisk together the vanilla, caramel extract, vinegar, oil, and water. Add the dry ingredients into the wet and whisk to combine (a few lumps are fine), being careful not to over-mix.
5. Divide the batter between the 5 muffin wells. Put the tray into the preheated oven and bake until a toothpick inserted into the center of a cupcake comes out clean or with just a couple crumbs, about 18 to 20 minutes. Cool completely, then frost with Caramel-Vanilla Frosting and top with bittersweet chocolate shavings.
6. For the frosting:
7. Use a handheld electric beater to cream together the buttery spread, shortening, powdered sugar, vanilla extract and caramel extract. Add the milk little by little while beating until the buttercream is smooth and creamy.

allpurpose, ubc, baking soda, salt, vanilla, caramel extract, apple cider vinegar, canola oil, water, bittersweet chocolate, frosting, buttery, vegetable shortening, powdered sugar, vanilla, caramel extract, milk

Taken from tastykitchen.com/recipes/desserts/caramel-vanilla-cupcakes-for-5/ (may not work)