Dairy-free Caramel Cupcakes

You can make the honeycomb for these cupcakes in advance, if you like – it will last for up to a week if it is well wrapped.

Makes 12 Hands-on: 40 mins Bake: 20 mins

FOR THE CUPCAKES 125g light muscovado sugar 125g dairy-free spread ½tsp vanilla paste 2 eggs 2tbsp dairy-free milk 125g self-raising flour, sifted ½tsp baking powder

FOR THE CARAMEL 90g light muscovado sugar 150ml oat cream 25g dairy-free spread ½tsp salt

FOR THE HONEYCOMB 100g caster sugar 35g runny honey 1tsp bicarbonate of soda

FOR THE BUTTERCREAM 100g dairy-free spread 200g icing sugar, sifted 1tsp vanilla paste 1tbsp caramel (optional) 1tsp hot water, if necessary

YOU WILL NEED 12-hole muffin tray lined with 12 cupcake cases 20cm square baking dish lined with baking paper Apple corer Large piping bag fitted with a medium plain nozzle

1 Heat the oven to 180°C/160°C fan/ 350°F/gas 4.

2 Beat all the cupcake ingredients together in a stand mixer fitted with the beater, on medium speed for 3-4 mins, until smooth and combined.

3 Spoon the mixture into the cupcake cases and bake for 15-20 mins, until golden brown and just firm to the touch. Remove the cupcakes from the tray and place them on a wire rack to cool.

4 Place all the caramel ingredients in a small pan over a medium heat. Bring to the boil and boil for 5-10 mins, until reduced by half to a thick caramel. Pour into a bowl and cool for 10-15 mins, then chill for 1 hr.

5 While the caramel chills, make the honeycomb. Heat the sugar and honey in a medium pan over a low heat for 5 mins, until the sugar has dissolved, then turn up the heat and boil for about 4-5 mins, until the mixture turns a golden caramel colour. Remove from the heat and immediately whisk in the bicarbonate of soda, taking care as the mixture will immediately foam up. Pour into the prepared baking dish and leave it to set for 30-45 mins.

6 Meanwhile, make the buttercream. Beat the spread, sugar and vanilla in a small bowl with an electric hand whisk until smooth and creamy. Add 1 tablespoon of the caramel, if you wish, and stir through to combine.

7 Using an apple corer, remove the middle of each cupcake and fill each cavity with caramel.

8 Fill the piping bag with the buttercream. Pipe around the edge of each cupcake, working inwards in a spiral to cover the tops in a thick layer. Smash the honeycomb into chunks and arrange over the cupcakes.