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
|Method:||Mixing in one bowl|
|Pairing:||Any types of frostings or fillings|
|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
- 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
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Products I used in this recipePrint
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