Makes 12 cupcakes
Pretty in pink!
These cupcakes are just delightful; a joy to make and almost too pretty to eat!
Don’t worry, I somehow managed to eat them 😀
The inspiration for these cupcakes was my birthday. Who says it has to be birthday cake? It’s my birthday and I’ll have cupcakes if I want to 😊
I was also pretty sure strawberries and cream would be a hit with my friends (of course they were!). The secret for packing in loads of flavour and for the pink colour is using freeze dried strawberries powder in the no-butter cream. A game changer.
So if you are planning a garden party, a tea party or just want a sweet treat, give them a go.
Remember to tag @apinchofzing on Instagram if you make these beauties.
Cupcake ingredients
1 cup soy milk
1 teaspoon cider vinegar or lemon juice
2 cups plain flour
2 teaspoons baking powder
¼ teaspoon baking soda
½ cup sugar
a pinch of salt
1 cup chopped strawberries
¼ cup + 2 tablespoons rapeseed oil
1 teaspoon vanilla extract
No-butter cream ingredients
100g vegan spread
150g icing sugar (sifted)
2 teaspoons freeze dried strawberries powder (sifted)
1 teaspoon vanilla extract
Method
1. Preheat the oven to 190C. Line a cupcake baking tray with cupcake cases.
2. Heat up the soy milk for 30 seconds in the microwave and add the cider vinegar. Leave to curdle and move to the next step.
3. In a large bowl mix the dry ingredients (flour, baking powder, baking soda, sugar, salt). Mix in the chopped strawberries.
4. Add in the wet ingredients (curdled milk, oil and vanilla extract) and gently mix together, trying not to break the fruit. Don’t overmix.
5. Place a large tablespoon of the mixture to each cupcake case and split any excess left between them.
6. Bake for 20 minutes. Leave the cupcakes to cool down completely before decorating with no-butter cream.
7. To make the no-butter cream, use a stand mixer to cream the vegan spread with sifted icing sugar, sifted freeze dried strawberries powder and vanilla extract. Mix until pale and fluffy (about 5 minutes on high speed). Add more freeze dried strawberry powder if you like.
8. Pipe the strawberry cream on top of the cupcakes and enjoy.
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