These vegan strawberry cupcakes feature a classic vanilla sponge topped with strawberry jam icing and fresh strawberries. A little treat ideal for special occasions.
To eat, or not to eat? That is the question
I once read that cupcakes aren’t meant to be eaten, and that are made to be merely admired. For me, cupcakes are dainty enough to be a little treat, but sweet enough to still be considered indulgent. I can assure that these vegan strawberry cupcakes are not just pretty to look at, but they are also entirely edible and satisfying. I dare you to try and stop at devouring just one!
The sponge
Yes, cupcakes are little pieces of art with intricate icing, but let us not be wasteful. These cupcakes have a cloud like sponge made with self raising flour and a touch of bicarbonate of soda. Adding a glug of buttermilk to the mixture helps produce an airy sponge. The acid in the buttermilk reacts with the raising agents resulting in beautifully delicate cakes.
The icing
For the icing I’ve mixed the same quantities of margarine and baking fat. This ratio helps to create a thicker, denser icing. I’ve had too many vegan icing mishaps where the frosting has simply slid off the cake! On those occasions I’ve managed to keep my composure, but only just (the yoga practice is finally paying off)! Unlike non vegan cakes, the margarine and baking fat should be kept cold until ready to use. Add the sieved icing sugar in thirds to create a silky, clump free icing. Finally scoop in a generous amount of strawberry jam (now is not the time to hold back on the sugar!). Mix until well combined and pipe over the melt-in-your mouth cupcakes. Decorate with fresh strawberries and enjoy!
Leave a comment and let me know how you get on making these vegan strawberry cupcakes. I’d love to see your creations over on instagram!
More vegan sweet treats
Vegan Strawberry 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.