Eggless Caramel Gold Cupcake

Ingredients

Dry Ingredients:

• All-purpose flour – 120g
• Baking powder – 1 tsp
• Baking soda – 1/2 tsp
• Salt – a pinch

Wet Ingredients:

• Condensed milk – 150g
• Vegetable oil – 60ml
• Milk – 80ml (warm)
• Vinegar – 1 tsp
• Vanilla extract – 1 tsp

Callebaut Gold:

• Callebaut Gold Chocolate – 80g (melted)

Frosting:

• Unsalted butter – 100g (soft)
• Icing sugar – 180g
• Callebaut Gold (melted and cooled) – 40g
• Milk – 1–2 tbsp

Garnish:

• Callebaut Gold drizzle or caramel shards
• Edible gold dust (optional)

Tools

• Cupcake tray
• Liners
• Mixing bowls
• Whisk
• Piping bag
• Star nozzle
• Spatula

Recipe Overview

These elegant eggless caramel cupcakes are infused with Callebaut Gold chocolate, known for its deep caramel and toffee flavor. The batter is light and rich, balanced by the smoothness of condensed milk and the magic of Callebaut’s premium couverture. Once baked, the cupcakes are topped with a luscious caramel buttercream made by blending more melted Gold chocolate with whipped butter and icing sugar. A final drizzle or garnish of golden caramel creates a luxurious finish. Perfect for premium gifting, upscale bakeries, or a decadent home bake, this recipe delivers indulgence in every bite without using eggs.

Recipe Detail

Preheat your oven to 170°C (340°F) and line your cupcake tray. Mix milk and vinegar and set aside to curdle. Melt Callebaut Gold chocolate and let it cool slightly. Sift flour, baking powder, soda, and salt. In a large bowl, whisk condensed milk, oil, vanilla, curdled milk, and melted Callebaut Gold. Gradually fold in the dry ingredients to form a smooth batter.

Spoon into cupcake liners till 3/4 full and bake for 18–20 mins. Cool completely.

For frosting, whip butter till pale. Add icing sugar, melted Gold, and a bit of milk until fluffy and pipeable. Pipe swirls onto each cupcake and garnish with Gold drizzle or shards.

1. Preheat oven to 170°C, line tray
2. Mix milk + vinegar, let sit 5 mins
3. Melt Callebaut Gold, cool slightly
4. Sift dry ingredients
5. Whisk condensed milk, oil, vanilla, milk mix, and melted chocolate
6. Fold in dry mix, spoon into liners
7. Bake 18–20 mins, cool fully
8. Whip butter, icing sugar, Callebaut Gold, and milk
9. Pipe frosting and garnish with caramel