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1. Preheat the oven to 350 degrees.
2. In a mixing bowl with 1/3 cup of water, combine all of the cupcake ingredients.
3. Whip the mixture with a whisk or fork for 2 minutes until well blended.
4. Spray a 12-cup muffin pan with nonstick spray or line with baking cups.
5. Evenly spoon batter into the muffin cups.
6. Place the pan in the oven and cook for about 12 minutes. The cupcakes will have puffed up a bit but they still appear to be a little gooey on top.
7. Once the cupcakes are cool enough to handle, arrange them closely on a plate so that the edges are touching.
8. Place the caramel and soymilk in a tall microwave-safe glass or dish. The mixture will bubble and rise when heated.
9. Microwave at medium power for 1 1/2 minutes.
10. Stir mixture vigorously until smooth and thoroughly blended.
11. Return the caramel mixture to the microwave until it has almost melted thoroughly.
12. Immediately drizzle the sauce over the cupcakes.
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