A vanilla sponge cupcake filled with strawberry jam and topped with silky smooth cream and fresh strawberries! these are a cute little summer treat you’ve got to try!
Rather than buttercream, I went for fresh cream and it made these so much lighter. I hope you love them as much as I do.
- STRAWBERRIES AND CREAM CUPCAKES -
You will need:
- 1 3/4 cups self-raising flour
- 1 1/2 cups caster sugar
- 1 tsp baking powder
- 3/4 cup coconut oil
- 3/4 cup dairy-free milk
- 1 tsp vanilla extract
- 1 flax egg
For the cream:
- 1 pot (270ml) of dairy-free double cream
- 1 tsp vanilla bean paste/extract
- 3 tbsp icing sugar
Method:
1. Preheat the oven to 180C.
2. In a large mixing bowl, combine the self-raising flour, caster sugar and baking powder.
3. Place the coconut oil in a saucepan on low heat until melted.
4. Pour the melted coconut oil into the mixing bowl along with the dairy-free milk.
5. Add the flax egg and vanilla extract and mix until smooth.
6. Divide the mixture between 10 cupcake cases.
7. Place in the oven for 25 minutes until golden. Use a toothpick to poke in the middle of the cupcake, if it comes out clean then the cupcakes are done.
8. Once cooked, remove the cupcakes from the oven and allow to cool completely before cutting out the middle and filling each cupcake with the strawberry jam.
9. Pour the double cream into a mixing bowl (ideally using a stand mixer as it’s much quicker) and whisk until whipped.
10. Add the vanilla paste/extract and icing sugar and mix again.
11. Scoop the cream into a piping bag and decorate each cupcake, adding some strawberries on top and sprinkling with some extra icing sugar.
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