Ultimate Strawberry Cupcakes
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It was my daughters 30th birthday BBQ yesterday and I made heaps of deserts and I made these vegan cakes for the grandkids with dairy allergies, and They were so delicious. Bonus strawberries are cheap atm
Recipe by Nora Cook
1. If you don't have cake flour then make your own by
Take one cup of plain flour Remove two tablespoons, and then add two tablespoons of corn flour to plain flour. Sift together before using.
2. This cake is very moist inside due to the strawberry puree and strawberries
Recipe by Nora Cook
Strawberry puree
- 10-12 medium/large strawberries
Cupcakes
- 1/2 cup + 2 tablespoons oat milk or almond milk ect
- 1 teaspoon lemon juice
- 1/2 cup softened vegan butter
- 3/4 cup white sugar
- 1 teaspoon pure vanilla extract
- 1/3 cup reduced strawberry puree
- 4-5 drops red or pink vegan friendly food coloring, optional
- 1 1/2 cups cake flour ( see below)
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 3/4 cup diced strawberries
- 12 whole strawberries, for topping each cupcake
Strawberry buttercream frosting
- 1 tablespoon reduced strawberry puree, completely cooled
- 1/4 cup vegan butter, slightly softened
- 1 cups icing sugar
- 1/4 teaspoon pure vanilla eextract
- 2 drops red or pink vegan friendly food coloring, optional
Instructions
Make the strawberry puree
- Rinse and hull the strawberries. Using a food processor or blender, puree them.
- Pour the puree into a small pot and simmer for 25-30 minutes, until it reduces somewhat. You will need 1/3 cup for the cupcake batter, and 1 tablespoon for the frosting. Allow it to cool for a few minutes before adding to cake batter and let it cool completely for the frosting. I like to stick it in the freezer to speed this up.
Prepare the oven and pan
- Preheat the oven to 180 C degrees or 160 C fan-forced . Line a cupcake pan with patty cases
Make the cupcakes
- Combine the oat milk and lemon juice . Stir a little, then set aside.
- Using an electric hand mixer or a stand mixer, cream together the softened butter and sugar until creamy. Mix in the oat milk mixture, vanilla, reduced strawberry puree and food coloring, if using.
- Stop the mixer, and add the cake flour, baking powder and salt to the wet ingredients. Mix on low speed until just combined, scraping the bowl as needed. Fold in the diced strawberries, gently.
- Divide the batter evenly in the liners (3/4 full) and bake for 20-22 minutes until a toothpick inserted comes out clean. Allow them to cool in the muffin tray for 10 minutes, then transfer to a wire rack to cool completely before frosting.
Make the frosting
- Once the strawberry puree is cooled completely (you can do this by sticking it in the freezer), add the vegan butter to a bowl and mix until fluffy and creamy.
- Add 1 cup of icing sugar , then mix in the strawberry puree, vanilla essence and continue to mix until light and fluffy. If the frosting is too thin, add additional powdered sugar.
Frost and decorate
- Pipe frosting onto the cupcakes or just spread it on, and top each one with a whole strawberry. Serve and enjoy!
- Store in an airtight container at room temperature for 2-3 days, or the refrigerator for 4-5 days. They can also be frozen.
1. If you don't have cake flour then make your own by
Take one cup of plain flour Remove two tablespoons, and then add two tablespoons of corn flour to plain flour. Sift together before using.
2. This cake is very moist inside due to the strawberry puree and strawberries
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