Strawberries and Cream Cupcakes

Apparently this week is National Cupcake week – a slightly tenuous reason for a celebration if you ask me, but then again the cake tin was looking all empty and lonely, and any excuse to bake is good ;-).

Earlier in the week I bought some rather delicious late-season local strawberries and really wanted to incorporate some into these cupcakes – to be honest, a little food colouring and/or strawberry essence would have increased the overall ‘strawberries and cream’ effect, but this natural version still gave a berry vibe to a basic iced cupcake

Strawberries and Cream Cupcakes (dairy-free, egg-free, nut-free, peanut-free, sesame-free, vegetarian and vegan)

makes 12

  • 1/2 cup oat milk
  • 1/4 cup strawberry puree
  • 1/4 cup soya yogurt
  • squeeze of lemon
  • 1/3 cup sunflower oil
  • 1 tsp vanilla extract
  • 3/4 cup caster sugar
  • 1 1/4 cups plain flour
  • 3/4 tsp baking powder
  • 1/2 tsp bicarbonate of soda
  • large pinch of salt

– Preheat the oven to 180 degrees Centigrade/Gas Mark 4

– Line a muffin tray with cupcake cases

– Mix together the soya yogurt, lemon juice, oat milk and strawberry puree. Whisk in the oil.

– In a separate bowl sift together the flour, baking powder, bicarb and salt. Stir in the sugar.

– Pour the wet ingredients into the dry and gently mix until thoroughly combined.

– 2/3rds fill the cupcake cases with the mix.

– Bake for 20 minutes, or until a knife comes out clean.

– Cool on a wire rack.

– Once cool, decorate with fluffy velvety white buttercream, strawberries and chocolate chips.

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Welcome. I'm a Cordon Bleu trained chef and mother with a passion for cooking vegetarian food. All recipes featured here are dairy, egg, and nut-free, thus 'accidentally' vegan, as my children are allergic to those. My aim is to recreate any dish, even what seems impossible, but free of the ingredients we can't have, and log my exploits here. Please browse what is now several hundred recipes. All the recipes posted (unless stated) are my own creations.

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