110g/4oz/1 cup self-raising flour, sifted
110g/4oz/1/2 cup castor (superfine) sugar
110/4oz/ ½ cup vegan butter, softened
2 vegan eggs
1 tsp vanilla extract
110 g 4 oz/ ½ cup vegan butter, softened
225 g/8 oz/ 2 cups icing (confectioners ‘s) sugar, plus extra for dusting
225 g/ 8 oz/ 2cups dulce de leche
1.Preheat the oven to 190°C (170°C fan)/375F/ Gas 5 and line a 12-hole cupcake
Tin with thick paper cases.
2.Combine the flour, sugar, butter, eggs and vanilla in a bowl and whisk together for 2 minutes to until smooth.
3.Divide the mixture between the cake cases then transfer the tin to the oven and bake for 18 minutes. Test with a wooden toothpick, if it comes out clean, the cakes are done. Transfer the cakes to a wire rack and leave to cool completely.
4.To make the buttercream, Beat the butter until smooth then beat in the icing sugar a little at a time. Spoon half of it into a separate bowl, then stir in two thirds of the dulce de leche to make Caramel buttercream.
5.Spoon the plain buttercream and caramel buttercream into opposite side of piping bag fitted with a large star nozzle pipe a large swirl on top of a pipe a large swirl on top of each cake.
6.Heat the rest of the dulce de leche in the microwave for 10 seconds or until runny, then drizzle it over the top.