Preheat oven to 350 degrees.

In a large mixing bowl put all the dry ingredients and stir to mix well.

In a separate bowl mix the wet ingredients and stir until blended together.

Pour the wet ingredients into the dry ingredient and with a wire whisk gently mix until combined, making sure not to over work the batter.

Put cupcake liners in a cupcake pan, and fill each one two-thirds full.

Bake for 17-18 minutes or until a knife inserted in the center comes out clean. Be careful not to over bake. Remove and let cool on a wire rack.

While cupcakes are baking, melt the vegan margarine in a medium saucepan over medium heat.

When margarine is melted, add the dark brown sugar, almond milk and salt.

Whisk together until it starts to boil.

Turn the heat on low and let the mixture simmer for 3 more minutes, stirring frequently.

Be careful not to let it burn! After 3 minutes, remove from heat and add the vanilla.

Stir well and then pour into a medium size-mixing bowl.

Let cool to room temperature and then with a mixer on medium speed, blend in the 2 cups of powdered sugar.

Frost the cooled cupcakes, drizzle each with the vegan caramel and sprinkle with just a little of the course sea salt.