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35 minutes
1 hour


Ingredients checklist
Core filling

Funky Nut vegan salted caramel cupcakes

These cupcakes are the ultimate indulgence! Using funky nut products to create a crispy pretzel base with a gooey caramel core & the fluffiest chocolate peanut butter icing on top! This recipe is not just for vegans - give it a go!

I am using all my Funky nut favourites which can be found here use code GABRIELLAMARGIO for 10% off

  1. Pre heat oven to 165 degree's and fill a 12 cupcake tray with cases
  2. Crushed the pretzels with a rolling pin until you have a fine crumb ( reserve 12 pretzels for decoration)
  3. Add the melted coconut oil and mix until combined
  4. Distribute the pretzel mixture between 12 cupcake cases and using the back of the spoon compress to create a base
  5. Add the vinegar to your milk to create buttermilk leave to stand for 5 minutes
  6. Now for the cake batter, with an electric whisk mix together the buttermilk, oil, vanilla extract and peanut butter
  7. Sieve in the flour, cocoa powder, baking powder, bicarbonate soda and both sugars into the wet mixture and mix well for 1 minute until everything is smooth
  8. Divide the cake batter between the 12 cases, you can use an ice cream scoop to evenly distribute the mixture for equal sized cupcakes
  9. Bake for 18-20 minutes, until a skewer comes out clean.
  10. For the icing, whisk your dairy free spread for 3-5 minutes until it becomes light, fluffy and pale in colour
  11. Add your sifted icing sugar in two stages mixing well after each
  12. Add the peanut butter and vanilla extract and whisk until combined
  13. Once the cupcakes have completely cooled using an apple corer remove the centre of the cupcake ensuring you don't go through the base
  14. Add a teaspoon of your funky nut salted caramel spread to each cupcake hole
  15. Once all filled you can pipe your icing onto the cupcakes and finish with pretzels for decoration