Whenever the warmer months arrive I always start craving red berries and cream, and these cupcakes perfectly marries these two flavours in a delicious fluffy vanilla cupcake! These cupcakes are a bit different as they are simply topped with a vanilla flavoured whipped cream rather than the normal buttercream that you would normally find on a cupcake. This makes them lighter and more delicate, and super duper delicious in my humble opinion. I hope you give them a try and let me know what you think!
Ingredients:
230g all purpose flour
160g granulated sugar
260g soy milk
20g apple cider vinegar
95g vegan butter
2tsp baking powder
0.5tsp baking soda
0.25 tsp fine table salt
Filling:
About 0,5-1dl raspberry jam* *You can also use strawberry jam but this can be harder to find vegan as most strawberry jams at my supermarkets have E120/carmine as an ingredient, which is not vegan.
Topping:
160g vegan whipping cream
2tsp vanilla sugar (can be substituted with 2tsp powdered sugar and a splash of vanilla extract)
Thinly sliced strawberries
Method:
Combine soy milk and apple cider vinegar and set aside to curdle into a vegan “buttermilk”. Mix flour, sugar, salt, baking powder and baking soda in a bowl. Add all the curdled soy milk and melted vegan butter and whisk to combine. Add the batter to muffin liners in a cupcake tray and bake at 180C for about 17 mins until a toothpick inserted comes out clean. Leave them to cool completely.
Use an apple corer or large reusable straw to poke out a whole in the centre of the cupcakes and spoon in just enough filling to reach the top of the cupcake. You can tap the cupcake slightly on the counter to ensure no air pockets remain. Repeat until all the cupcakes are filled. Make the topping by whipping the cream and vanilla sugar together into stiff peaks. Fill a piping bag with the whipped cream and frost the cupcakes as desired. Top with thinly sliced strawberries and any other decor you might want!
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