Cupcakes for Paul's Birthday!

Today is Paul's birthday (Happy Birthday, sweetie!) and I decided to surprise him with some cupcakes! While he was at work yesterday (and before I had to go to work), I tried out a new recipe with flavours that I know he enjoys - vanilla and caramel. I made the cupcake, frosting, and caramel from scratch and it resulted in a sweet ooey-gooey mess of deliciousness. And most importantly, he loves them! When he came home from work last night, there was a whole cupcake stand full of sugary treats waiting for him as an early birthday present.

I originally found this recipe through Pinterest and the image linked to a recipe on the Earth Balance website. This is very fitting as this recipe does tend to use a lot of Earth Balance margarine and shortening for the cake, icing, and caramel sauce.

The recipe also originally called for pink Himalayan sea salt to be sprinkled on the tops of the cupcakes - I know that this is not something Paul would enjoy, so I opted out of that last step. I'll post the original recipe as-is so you can choose to add that last step if you'd like!

• 1/2 cup Earth Balance margarine
• 3/4 cup sugar
• 1/2 cup soy yogurt (I used plain almond milk yogurt)
• 1/2 cup soy milk
• 1/3 cup powdered sugar
• 1 tbsp vanilla extract
• 1 1/2 cups of flour
• 2 tsp baking powder
• 1/2 tsp salt
• 1/2 cup Earth Balance margarine
• 1/2 cup Earth Balance vegetable shortening
• 3 cup powdered sugar
• 2 tbsp soy milk
• 1 tsp vanilla extract
• 2/3 cup brown sugar
• 1/2 cup soy milk
• 1/4 cup Earth Balance margarine
• 1 1/2 tbsp cornstarch
• 1 tbsp water
• 1 tsp vanilla
• 1 pinch of Pink Himalayan salt (or regular sea salt)

1. Preheat oven to 350F degrees.
2. Combine the margarine and sugar in a mixing bowl and cream with electric beaters.
3. Add the soy yogurt, soy milk, powdered sugar, and vanilla, and continue beating until fluffy.
4. Sift in the flour, baking powder, and salt and continue mixing until just combined.
5. Line a cupcake pan with 12 liners.
6. Using a cupcake scoop or a large spoon, distribute the batter evenly throughout the liners.
7. Bake for 18 minutes or until firm in the center
8. While your cupcakes are cooling, prepare the frosting.
9. Beat together the margarine and shortening with your electric beaters.
10. Gradually add the powdered sugar while mixing.
11. Add the soy milk and vanilla.
12. Continue to beat for 8-10 minutes, or until completely smooth and fluffy.
13. Set aside and prepare the caramel.
14. In a saucepan over medium heat, combine the brown sugar and soy milk.
15. Stir constantly until the sugar dissolves and the mixture begins to thicken, 10-12 minutes.
16. In a separate bowl, dissolve the cornstarch in the water, then add to the sugar mixture.
17. Stir constantly until the caramel begins to thicken and bubble, and cook for 2 more minutes.
18. Remove from heat and add the margarine and vanilla, stirring until completely melted and incorporated. Set caramel sauce aside to cool.
19. Frost the cooled cupcakes with either a knife or a pastry bag.
20. When the caramel is cool, drizzle a spoonful over each cupcake. Let set.
21. Sprinkle each cupcake with a bit of pink salt, then serve!