Caramel Florentine Fudge Cupcake

Caramel Florentine Fudge Cupcake

Recipe coming. Here it is: Fudge Brownie Cake: 1 1/2 cups cake flour, sifted 2 teaspoon baking soda, sifted 1/4 teaspoon salt, sifted 1 2/3 cups raw sugar, process in a grinder so it is very fine Egg Replacer for 3 eggs 1 vanilla bean, scraped 7 tbsp vegetable margarine 5 oz Chocolate Chips Melt the chips and margarine- cool. Place the dry ingredients in a mixer and add the egg replacer- combine and then add the chocolate. Mix thoroughly. Crumble 5 Florentine cookies- swirl them into the batter. Fill cuppie liners ½ full and bake at 325 degrees for 35 minutes. Cool slightly- spoon some caramel on and into the cuppies and finish cooling. Caramel: 1 cup vegetable margarine 2 cup brown sugar 1/4 tsp salt 1 cup corn syrup 3 cup vegan sweetened condensed milk ** 1 tsp vanilla Melt margarine over a medium in a saucepan. Add the brown sugar, salt, corn syrup and condensed milk to the margarine. Continue to stir until the ingredients are mixed. Once all the contents are mixed, raise heat until this mixture boils. Reduce heat to medium after the mixture has boiled. Insert a candy thermometer and continue to stir. When the temperature reaches 245 degrees, remove the saucepan from the flame. Add vanilla to the mixture and stir while cooling. **For Sweetened condensed milk- Mix together dry soymilk powder equivalent to making 3 cups milk. 3/4 cp water Heat until boiling point. (Microwave) In a pan on the stovetop Melt 6 T vegetable margarine -add 1 1/2 cp raw sugar When the sugar begins to melt add hot milk and a dash salt Boil gently and stir 5 min. Caramel Butter Cream ¼ cup vegetable margarine 1/3 cup caramel 2 cups powdered sugar Pinch of salt Mix frosting until smooth – top the cupcakes and add a half cookie as garnish. Add sprinkles if you like. Makes 12-15.

Vegan Feast Catering