Updated: Jun 3, 2022
Vegan Bakewell Cupcakes
Do you like almonds? Do you like jam? Well these cupcakes are a combination of both and a take on the classic Bakewell Tart... but as a cupcake!
These cupcakes have a light and fluffy almond sponge, with a jam centre. The buttercream is flavoured with almond and has more jam mixed in... the pink colouring is all natural. They aren't too sweet and the almond carries through, right to the sweeter buttercream on top. You can also choose which jam you prefer... if you'd like a 'traditional' Bakewell Tart flavoured cupcake then you may want to use a cherry jam, rather than a strawberry jam, for example.
How do I get airy buttercream?
When making buttercream, it's best to beat the butter before adding the icing sugar. This incorporates air from the start, which also lightens the butter. So, if you're after a white buttercream, make sure you definitely beat the butter beforehand. When you add the icing sugar, add a little at a time and continue to whisk, whilst you add the flavouring and milk. Once the buttercream can hold it's shape when you remove the whisk attachment, it's ready!
What's the milk and apple cider vinegar mix?
This mix is essentially a vegan buttermilk; the apple cider vinegar is added to the milk and whisked together. It's then set aside for at least 5 minutes to allow the milk to curdle, as unpleasant as that sounds! This helps with the egg-like texture in the cupcakes. The plant milks that work best are almond and soya - but I use oat milk and even though it doesn't curdle quite as much, it still works well in these cupcakes.
How do I store these cupcakes?
These cupcakes can be stored in an airtight container for up to week, no problem... if they last that long that is! The buttercream can also be made beforehand and stored in an airtight container in the fridge for 2 weeks, so don't worry if you ever have an buttercream left over from bakes, as it can always be saved and used on another.
Preparation Time : 20 minutes
Baking Time : 20 – 25 minutes
Makes : 16 – 18 cupcakes
– For the Cupcakes –
• 300g Dairy-Free Milk (I used Oat)
• 1 tbsp Apple Cider Vinegar
• 310g Caster Sugar
• 100g Dairy-Free Butter
• 370g Plain Flour
• 1 tsp Bicarbonate Soda
• 1/2 tsp almond Extract
– For the Buttercream –
• 120g Dairy-Free Butter
• 600g Icing Sugar
• 2 - 3 tbsp Diary-Free Milk (I used Oat)
• 2 tsp Almond Extract
• 3 - 4 tbsp Jam
• Freeze Dried or Fresh Fruit to decorate
– For the Cakes –
Preheat the oven to 160C fan and line a cupcake/muffin tray with cases (I prefer my cupcakes to be muffin size so I use muffin cases).
In a bowl or jug, whisk together the milk and apple cider vinegar and leave it untouched whilst you make the rest of the cake batter.
Cream the butter and sugar together, then add the flour, bicarbonate soda and mix.
Slowly add in the milk mixture and almond extract, making sure to mix it until it’s all combined into the cake batter. Be careful not to over-beat the batter, as too much air in the mix can cause the cakes to sink in the centre when they come out of the oven (something that I’ve done too many times!)
Spoon the mixture into the cases, filling the cases between 1/2 and 3/4 full and place in the oven for 20 – 25 minutes.
Once baked, take the cupcakes out of the tray and place them on a wire rack. Leave them aside to cool completely, before starting to decorate them.
Once the cupcakes are cool, cut a small hole into the top of the cupcakes extending about half way down and fill this hole with your jam.
Once they are all filled with your jam, put them to one side whilst you make the buttercream.
– For the Buttercream –
Cream the butter to soften it, then add the icing sugar, whisking until combined (I use a standing mixer on a high speed with a whisk attachment).
Once creamed, add the dairy-free milk (half a tablespoon at a time), almond extract, jam and continue to whisk.
Choose your preferred piping nozzle and fill the piping bag with the buttercream, then pipe the buttercream onto the cupcakes.
Top with some freeze dried or fresh fruit and enjoy!
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