Natalie Slater’s Halloween Candy Bar Cupcakes

Instructions

1. Make the caramel sauce first: In a large measuring cup, whisk arrowroot starch into the soy milk and set aside. In a large saucepan over medium-low heat, cook the margarine, maple syrup, sugar and salt. Stirring constantly, cook until the margarine melts and the mixture begins to bubble. Add soy milk mixture, and turn the heat up to medium. Cook, whisking often, until the mixture bubbles again. Remove from heat and stir in vanilla extract. Cool in pan for 15 minutes, then transfer to preferred storage container and set aside.
2. Then, make the cupcakes: Pre-heat the oven to 350 F and line a cupcake pan with paper liners. In a small bowl, sift together the flour, baking powder and salt. In a separate small bowl or measuring cup, mix together the ground flaxseeds and water until it’s thick and gooey, set aside. In a large bowl, using an electric mixer, beat together the white and brown sugars and margarine until combined. Add peanut butter, beating until smooth. Add the flaxseed mixture and vanilla, beating well. Alternately beat in the flour mixture and the soymilk, making two additions of milk and three of the flour mix, beating until smooth.
3. Scoop the batter into the prepared pan and bake 20-25 minutes, or until the tops spring back when lightly touched with your finger. Place the pan on a wire rack to cool for 10 minutes, then remove the cupcakes from the pan and cool completely.
4. Make the chocolate drizzle: Set up a DIY double boiler and melt the chocolate chips and shortening, stirring it together. Transfer the fixture into a zip-top plastic baggie and set aside to cool.
5. Make the frosting: Beat the margarine and shortening together until well combined. Gradually beat in the confectioners sugar on low speed, then increase speed to medium and beat three minutes until fluffy. Add caramel sauce, salt and vanilla extract and beat to incorporate.