Salted Caramel Cupcakes

1 1/2 cups all-purpose flour

1 1/2 teaspoons baking powder

1/4 teaspoon salt

1 stick unsalted butter

1/2 cup sugar

1/2 cup dark brown sugar

1 teaspoon vanilla extract

1 teaspoon coffee extract

3 teaspoons Ener-G egg replacer (mixed with 4 tablespoons warm water)

1/2 cup milk

1/2 stick unsalted butter

1/2 cup dark brown sugar

1/6 cup heavy cream

1/4 teaspoon salt

3/4 cup powdered sugar

Ingredients:

Frosting

Ingredients:

Cupcakes

To make the cupcakes:

Preheat the oven to 350 degrees and line a cupcake pan with cupcake liners. Sift together the flour, baking powder and salt in a bowl. In a seperate bowl, mix together the butter, sugar and brown sugar until fluffy. Add the vanilla extract, coffee extract and the mixed egg replacer and mix until smooth. Add the flour mixture to the wet mixture and beat until incorporated. Spoon the batter into the cupcake liner until 2/3 full. Bake for 20 minutes until a toothpick inserted in the center comes out clean. Let the cupcakes cool before frosting.

To make the frosting:

Make a caramel sauce by melting the butter in a small saucepan over medium heat. Add the brown sugar, cream and salt. Let cook until the sugar is dissolved and the mixture is smooth. Remove from the heat and set aside to cool.

Put the cooled caramel sauce into a large bowl. With a hand mixer or stand mixer, beat the powdered sugar into the caramel mixture until fluffy.

To assemble the cupcakes:

Pipe or spread the frosting on the cupcakes and garnish with salt flakes.