This recipe is an improvement of an older recipe of eggless Vanilla Cupcakes. I made a couple of changes to improve the recipe. One is the addition of yogurt and slightly less milk. The other improvement is the Salted Caramel Frosting!!
Sift together dry ingredients, and make a well:
2 and 2/3 cups flour
1/3 cup cornstarch
1 and 1/2 cups white sugar
1 and 1/2 tsp baking powder
3/4 tsp baking soda
3/4 tsp salt
Pour the wet ingredients into the well and mix until smooth:
3/4 cup canola or vegetable oil
6 tsp vanilla
1 and 1/4 cups milk mixed with 1 tbsp vinegar
1/2 cup plain unsweetened yogurt (equal to 2 eggs)
Bake at 350 degrees F for 18 to 20 minutes in a cupcake tin lined with papers. Makes 18.
Salted Caramel Frosting
Melt butter in a small saucepan and then add in the brown sugar, cream and salt:
1/2 cup butter
3/4 cup packed brown sugar
1/2 cup heavy cream (35%)
1/4 tsp salt
Make sure the sugar and the salt is dissolved and bring to a boil on medium-low heat for 2-3 minutes. Remove from heat and add in:
1/2 tsp vanilla
Allow to cool to room temperature, (I reserved a bit for drizzling), and then gradually beat in the icing sugar until the consistency you want:
3 cups icing sugar (more if needed)
Frost the cooled cupcakes and top with a sprinkle of sea salt.
Note: If you want lots of frosting, make an extra half batch of this recipe.