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    You are at:Home»Dairy-Free Recipes»Alisa's Favorite Dairy-Free Recipes»Mini Salted Caramel Cupcake Sundaes

    Mini Salted Caramel Cupcake Sundaes

    30
    By Alisa Fleming on February 18, 2015 Alisa's Favorite Dairy-Free Recipes, Dairy Free Desserts, Dairy-Free Recipes

    Go Dairy Free - The Guide and Cookbook for Milk Allergies, Lactose Intolerance and Casein-Free LivingWith some cute baking cups just begging to be used up, and quickly dwindling pints of creamy cashew milk ice cream longing for something special, I decided to create this fun and decadent recipe for caramel cupcake sundaes.

    It begins with a quick and easy homemade dairy-free caramel, which makes its way into some half-size vegan cupcakes (gluten-free optional), topped with a rich scoop of non-dairy ice cream, drizzled with the remaining caramel, and sprinkled with coarse sea salt.

    Mini Salted Caramel Cupcake Sundaes - sweet, decadent, pint-size caramel cupcakes topped with ice cream and dairy-free caramel sauce! (vegan, optionally gluten-free)

    Heaven. Surprisingly simple and portion controlled, even this slow and methodical baker was able to make these caramel cupcake sundaes in no time at all. Plus, they can be served immediately, dairy-free ice cream scooped right on top, when using use stand alone baking cups. I chose some pretty paper designs, but reusable silicone baking cups will work, too.

    In the name of recipe testing, I sampled these caramel cupcake sundaes with the whole range of cashew milk ice creams from So Delicious, but settled on the Creamy Cashew (pictured above) and Salted Caramel Cluster (pictured below) as my favorites. There really is something amazing about caramel and cashew together, but if you need nut-free, use coconut milk ice cream instead!

    Mini Salted Caramel Cupcake Sundaes - sweet, decadent, pint-size caramel cupcakes topped with ice cream and dairy-free caramel sauce! (vegan, optionally gluten-free)

    Special Diet Notes: Mini Salted Caramel Cupcake Sundaes

    By ingredients, this recipe is dairy-free / non-dairy, egg-free, optionally gluten-free, optionally nut-free, peanut-free, soy-free, vegan / plant-based, and vegetarian. Just be sure to use the flour option that works best for you (see note in recipe) and select the ice cream that is safe for your dietary concerns. Note that I’ve made the base recipe nut-free – we like the caramel cupcake sundaes prepared with the cashew milk ice cream, but you can use a tree nut-free option, like coconut milk ice cream, if needed.

    Mini Salted Caramel Cupcake Sundaes
     
    Print
    Prep time
    15 mins
    Cook time
    22 mins
    Total time
    37 mins
     
    I use stand-alone baking cups (paper or silicone) to make these half-size cupcakes, which act as mini-bowls for making little sundaes! Note that the cupcakes aren't overly sweet, since the ice cream and caramel sauce really punch things up. If you want more of an independent cupcake, consider adding a touch more brown sugar or coconut sugar with the wet ingredients.
    Author: Alisa Fleming
    Serves: 10 mini sundaes
    Ingredients
    Dairy-Free Caramel
    • ½ cup packed brown sugar or coconut sugar*
    • ⅓ cups full-fat coconut milk (I used So Delicious Original Culinary Coconut Milk)
    • 2 tablespoons coconut oil
    • ¼ teaspoon salt
    • 1½ teaspoons vanilla extract
    Caramel Cupcakes
    • ⅔ cup all-purpose, white-wheat or gluten-free flour blend of choice**
    • ⅜ teaspoon baking powder (reduce to ¼ teaspoon for higher altitude baking)***
    • ¼ teaspoon baking soda (reduce to ⅛ teaspoon for higher altitude baking)***
    • ⅛ teaspoon salt
    • 6 tablespoons dairy-free caramel (from recipe above)
    • ⅓ cup dairy-free milk beverage (I used So Delicious Unsweetened Coconut Milk Beverage)
    • 2 tablespoons grapeseed, rice bran or melted coconut oil
    • 1 teaspoon vanilla extract
    • ¼ teaspoon apple cider vinegar
    To Serve
    • Dairy-free ice cream (I used So Delicious Cashew Milk Ice Creams)
    • Coarse sea salt or sprinkles
    Instructions
    Dairy-Free Caramel
    1. Whisk the sugar, coconut milk, oil, and salt together in a small saucepan. Bring to a simmer over medium-low heat while whisking. Once it begins to bubble, let it simmer for about 2 minutes, no whisking required.
    2. Remove from the heat and whisk in the vanilla extract. Let cool completely.
    Caramel Cupcakes
    1. Preheat your oven to 325ºF.
    2. In a medium bowl, whisk the flour, baking powder, baking soda, and salt.
    3. In a separate small bowl, whisk the caramel, milk beverage, oil, vanilla and vinegar. Add to the dry ingredients, and whisk until relatively smooth.
    4. Divide the batter between 10 stand-alone cupcake cups (about ⅓ full each) and place them on a baking sheet.
    5. Bake for 17 to 19 minutes, or until a toothpick inserted comes out clean. Let cool completely.
    To Serve
    1. Top each half-sized cupcake with a scoop of dairy-free ice cream. Drizzle each with the leftover caramel and garnish with sea salt (for salted) or sprinkles.
    Notes
    *If using coconut sugar, I add about 4 drops alcohol-free stevia with the vanilla, just to brighten the flavor.
    **Since the cakes are served right in their cups, you don't need to get overly hung up about using binders, such as xanthan gum, when making them gluten-free. I found that a simple blend of tapioca starch, rice flour and sorghum flour worked quite nicely.
    ***My high altitude recommendations were tested at about 5000 feet.
    3.2.2925
    Alisa Fleming
    • Website

    Alisa is the founder of GoDairyFree.org, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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    30 Comments

    1. Becky Striepe on April 28, 2016 3:33 pm

      Oh yum! These look so good!

      Reply
    2. Pingback: 20+ Gluten-Free Dessert Recipes for National Ice Cream Sundae Day - gfe-gluten free easily

    3. Pingback: Gluten-Free Ice Cream Sundae Dessert Recipes for National Ice Cream Sundae Day | All Gluten-Free Desserts...All the Time

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    5. Revathi Palani on March 28, 2015 6:14 pm

      I love caramel flavor. Looks like this recipe is especially made for me 😉 Drooling right now..

      Reply
    6. Jennifer Stewart on March 28, 2015 4:09 pm

      I love me some salted caramel and having it single serve is right up my alley!

      Reply
    7. cristina on March 28, 2015 3:13 pm

      I like the theme of your blog! 🙂 I’m going to look for cashew milk ice cream next time I buy ice cream – I haven’t heard of it before. Luv the little cute baking cups you used for these sundaes…nice idea as a serving bowl. 🙂

      Reply
      • Alisa Fleming on March 29, 2015 7:46 am

        Thanks Cristina!

        Reply
    8. Nibbles By Nic on March 28, 2015 1:06 pm

      Can I say how super intrigued I am Alisa! Love everything little thing about this recipe and Cashews are my favorite of all time!!!!

      Reply
    9. Brandon @ Kitchen Konfidence on February 20, 2015 7:16 am

      So many amazing flavors here! I just love salted caramel.

      Reply
    10. Sandra Laflamme on February 19, 2015 8:21 pm

      These sound delicious! They would be a great option for a kids birthday party too!

      Reply
      • Alisa Fleming on February 19, 2015 8:33 pm

        Totally! I was actually thinking of kid’s birthdays when I made them – nevermind that we’ve just polished them off watching nighttime TV 🙂

        Reply
    11. Jennifer | Bake or Break on February 19, 2015 3:14 pm

      What a cute idea! Love the flavors!

      Reply
      • Alisa Fleming on February 19, 2015 3:23 pm

        Thank you Jennifer!

        Reply
    12. Shirley @ gfe & All Gluten-Free Desserts on February 19, 2015 12:22 pm

      Want one of these right now, Alisa!

      Shirley

      Reply
      • Alisa Fleming on February 19, 2015 2:05 pm

        They are almost too easy you know – so maybe you should make them now 🙂

        Reply
    13. Patty @ Reach Your Peak on February 19, 2015 10:01 am

      omg yesssss I need to try these! Dairy makes me so bloated blegh. Though I usually still end up indulging in some ben & jerry’s 😉 I’ll let you know if I try out this recipe!

      Reply
      • Alisa Fleming on February 19, 2015 2:05 pm

        Haha, well you’d only be able to fit one scoop in these – portion-controlled! 🙂

        Reply
    14. pam (Sidewalk Shoes) on February 19, 2015 5:30 am

      I have those same cupcake holders! I love the idea of topping them and turning them into a sundae!

      Reply
      • Alisa Fleming on February 19, 2015 8:00 am

        I’m almost out and need to get more!

        Reply
    15. Lisa @ Garnish with Lemon on February 19, 2015 5:28 am

      You had me at salted caramel! These look amazing!

      Reply
      • Alisa Fleming on February 19, 2015 8:00 am

        Thank you!

        Reply
    16. Arman @ thebigmansworld on February 18, 2015 11:40 pm

      Oh wow, Alisa these look amazing- Perfect for the hot Summer here. Or Winter. Or anytime.

      Salted caramel = bomb.

      Reply
      • Alisa Fleming on February 19, 2015 8:03 am

        We’re having a toasty winter here, so ice cream is on the menu!

        Reply
    17. Kristina on February 18, 2015 10:27 pm

      I love this idea – the cashew milk ice cream sound SO good!

      Reply
      • Alisa Fleming on February 19, 2015 8:03 am

        You don’t even know the half of it Kristina – it’s a must try! Of course, Tony agrees that the cupcake and caramel take it to another level 🙂

        Reply
    18. Catherine on February 18, 2015 10:02 pm

      Dear Alisa, These look and sound wonderful!! Pinning. xo, Catherine

      Reply
      • Alisa Fleming on February 19, 2015 8:04 am

        Thanks Catherine!

        Reply
    19. Rebecca @ Strength and Sunshine on February 18, 2015 7:19 am

      This looks so so good! Such a perfect indulgent allergy-friendly treat! Ice cream and a cupcake…wow! Pinned 😉

      Reply
      • Alisa Fleming on February 18, 2015 7:32 am

        Thanks Rebecca! They really are perfect little portions and not too sweet!

        Reply

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