Vegan Strawberry Cupcakes
These vegan cupcakes are a classic combination of strawberry and vanilla. A moist vanilla sponge topped with sweet strawberry jam icing make these cupcakes perfect for anyone with a sweet tooth.
Servings: 10 cupcakes
Ingredients
For the cupcakes
- 250 g self raising flour
- 1/2 tsp bicarbonate of soda
- 250 g golden caster sugar
- 1/2 tsp salt
- 300 mls oat milk unsweetened
- 100 mls olive oil
- 2 tsp vanilla
- 2 tsp lemon juice
For the buttercream icing
- 150 g margarine
- 150 g baking fat such as Trex
- 400 g icing sugar sieved
- 6 tbsp strawberry jam
- 3 fresh strawberries
Instructions
- Pre heat the oven to 200C/ 180C fan / gas 5. Fill a muffin tin with 10 muffin cases.
- In a mixing bowl combine the sieved self raising flour, bicarbonate of soda, sugar and salt. In a second bowl whisk the lemon juice into the milk, followed by the oil and vanilla.
- Make a well in the centre of the dry ingredients and gently fold in the wet ingredients, being careful not to overmix.
- Fill the muffin cases to 2/3 full. Place in the oven, on the medium shelf, and bake for 22 minutes.
- Insert a skewer and check it comes away clean. Remove the cupcakes from the oven and allow to cool for a couple of minutes in the tin. Then remove the muffins and place on a wire rack to cool completely.
- Meanwhile, prepare the buttercream icing. Add the cold margarine and baking fat to a bowl. Use an electric whisk to beat the mixture until smooth. Add the sieved icing sugar in thirds, mixing well in between each addition. Finally whisk in the strawberry jam.
- Pipe the icing over the cooled cupcakes and decorate with small slices of fresh strawberries.
Notes
Keeps well in an airtight container for up to 3 days.