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Chocolate and Strawberry Cupcakes

Rich chocolate vegan cupcakes topped with intense strawberry buttercream
dairy-free, egg-free, nut-free, soya-free, sesame-free, vegetarian and vegan
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Prep Time 20 minutes
Cook Time 20 minutes
Servings: 2
Course: teatime
Ingredients Equipment Method

Ingredients
  

  • 50 ml dairy-free milk
  • 1 squeeze lemon juice
  • 1/4 tsp vanilla extract
  • 1 pinch bicarbonate of soda
  • 45 g self-raising flour
  • 1 tbsp cocoa powder
  • 1 pinch salt
  • 35 g caster sugar
  • 20 g dairy-free margarine melted
for the strawberry buttercream
  • 25 g dairy-free margarine
  • 100 g icing sugar
  • 10 g freeze-dried strawberries
  • 1 tsp dairy-free milk if needed

Equipment

  • 1 cupcake tray
  • 2 cupcake liners

Method
 

  1. Preheat the oven to 180℃
  2. Prepare the cupcake tin with liners
  3. Add the lemon, vanilla and bicarbonate of soda to the milk and set aside
  4. Place the flour, cocoa, and salt in a bowl and whisk together to lighten and combine
  5. Stir in the sugar
  6. Pour in the melted margarine and the milk mixture (stir before adding), and mix to form a wet batter
  7. Fill the two cupcake cases 2/3rds full
  8. Bake for 18-20 minutes until risen and a toothpick comes out clean.
  9. Place on wire rack to cool
To make the icing
  1. In a food processor, or using a rolling pin, crush the strawberries until they make a fine powder. If using a food processor, blitz the berries with the icing sugar.
  2. Whisk together the margarine and icing sugar
  3. Whisk in the strawberry dust, adding the milk if the buttercream is too thick
  4. generously pile the buttercream on top of the cooled cupcakes either with a spatula or a piping bag.
  5. Decorate with more strawberries or for Valentines why not make chocolate hearts or use heart shaped decorations