Ingredients

For the Cakes

• 150 g Self-raising Flour
• 3 Tsp Instant Coffee + 2 Tbsp Boiling Water 
• 1 ½ Tbsp Golden Syrup
• 75 g Butter
• 75 g Light Brown Sugar
• 150 mL Soy Milk
• 1 Tsp Flaxseed + 2 Tsp Soy Milk

For the Salted Caramel

• 120 g Dairy-free Butter
• 200 g Dark Brown Sugar
• Sprinkle of Salt
• 1 ½ tsp Vanilla Essence 
• 60 mL Soy Milk

For the Frosting

• 200 g Icing Sugar
• 2 Tsp Instant Coffee + 1 Tbsp Boiling Water
• Half of the Salted Caramel 

Equipment

• 2 Small Mixing Bowls
• 2 Large Mixing Bowls
• 6 Bun Cases
• Bun Tin
• Medium Saucepan
• Sieve
• Piping Bag

Method

For the Cakes

• Mix the flaxseed and 2 Tsp soy milk in a small bowl and set aside
• In a large mixing bowl, mix the butter and sugar
• Add the milk, coffee, golden syrup and flaxseed mixture
• Add half the flour and mix well
• Add the other half of the flour and gently fold into the mixture
• Add the mixture evenly into bun cases in a bun tin
• Bake for 20 minuets at 180^oC

For the Salted Caramel

• Add all of the ingredients to a saucepan
• Warm up gently on the hob 
• Gently mix until all the ingredients are combined and melted
• Turn of the hob and allow to cool 

For the Icing

• Sieve the icing sugar into a large bowl
• In a small mixing bowl, add 2 tbsp of boiling water to the instant coffee
• Add half of the salted caramel and the coffee to the bowl
• Mix well
• Add more water if too thick, add more icing sugar if too thin

Assembly

• Once the cupcakes are cool pour over 1-2 tsp of the salted caramel over each cupcake
• Pipe the icing onto each cupcake (I use a piping bag but a freezer bag or homemade one with baking paper works)
• Pour over more salted caramel 
• Add any other decoration you like – I used peanut brittle