Vegan Strawberries and Cream Cupcakes
These strawberries and cream cupcakes are a twist on a classic dessert with two hidden surprises... strawberries in the sponge and strawberry jam in the centre. To get the cream flavour in these cupcakes, the icing isn't the usual buttercream... it's a cream frosting! Made from whipping cream and soft 'cheese', this frosting isn't too sweet and boosts the flavour of the strawberry throughout the cupcakes.
These cupcakes are light and fluffy, not too sweet and have a mild yet recognisable strawberry flavour throughout. The cream frosting adds a slight sweetness, but not too much, whilst the strawberry jam is a boost when you reach the centre. With only two bowls, a mixer and a baking tray needed, these cupcakes require no fancy equipment... and what's better? They can be made and decorated is less than an hour!
Do I need strawberries?
This is up to you... I like the addition of the strawberries, as they add a little extra liquid into the sponge, as well as the strong flavour of strawberries without the need for any extract. They also add a little change in texture, but if you'd rather just go for the sponge, you could always add a strawberry extract instead.
Why are the strawberries rolled in flour?
The flour stops the strawberries from sinking to the bottom of the cupcakes as they bake in the oven. It doesn't affect the actual strawberries as they bake, they will still lose a little juice and hold their flavour.
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.
Can I flavour the cupcakes?
The sponge is vanilla flavoured and the strawberries carry a strong, natural flavour. That being said, if you would like a stronger strawberry flavour consistently in every bite, then you could replace the vanilla extract with a strawberry or raspberry one... 1 tsp should be plenty.
Do I need any fancy equipment?
Nope not at all! All you need is two bowls and a muffin tin (or a cupcake tin if you prefer smaller cupcakes). You can make these by hand, but I prefer to use a mixer, so that is the only 'fancy' equipment that you'll need if you don't want to cream the butter and sugar by hand. To hollow out a small portion of the centre of the cupcakes, I use an apple corer, but it can just as easily be done with a knife.
How do I store these cupcakes?
These cupcakes can be stored in an airtight container for up to a week. It would be best to store these in the fridge in their container, as the cream frosting is soft 'cheese' and cream, which should be refrigerated. But as long as the container is airtight, it shouldn't affect the texture of the sponge at all.
What goes into these strawberries and cream cupcakes?
Dairy-Free Milk - when mixed with the apple cider vinegar, this forms a vegan buttermilk, which creates a softer sponge with a lovely texture.
Apple Cider Vinegar - this is mixed with the dairy-free milk to create the vegan buttermilk mixture.
Caster Sugar - the sugar provides the sweetness to the cupcakes.
Dairy-Free Butter - baking block butter works best, for taste and texture in baking, so I'd stick with that.
Plain Flour - this makes up the base of the cupcakes and gives them the texture.
Bicarbonate Soda - a small amount of bicarbonate of soda will help the cupcakes to rise as they're baking.
Vanilla Extract - this boosts the other flavours in both the cupcakes and the cream frosting.
Strawberries - it's not strawberries and cream without the strawberries! These are hidden within the cupcakes.
Dairy-Free Whipping Cream - the whipping cream makes up the cream frosting, with the soft 'cheese'. It's this cream that makes the frosting light and airy once whipped.
Dairy-Free Soft Cheese - this, along with the whipping cream, is what makes up the cream frosting. This is what stiffens the whipping cream, though depending on what soft 'cheese' you go for (as to how soft it is) you may need to add a little icing sugar. I use the Plain 'Oatly Creamy Oat Spread' as it's not too soft, so the cream frosting will hold it's shape once piped.
Food Colouring - adding a little pink or red to the cream frosting will give a little colour similar to strawberries.
Jam - this is like a little surprise in the centre of the cupcakes.
These strawberries and cream cupcakes are a twist on a classic dessert with two hidden surprises... strawberries in the sponge and strawberry jam in the centre. To get the cream flavour in these cupcakes, the icing isn't the usual buttercream... it's a cream frosting! Made from whipping cream and soft 'cheese', this frosting isn't too sweet and boosts the flavour of the strawberry throughout the cupcakes.
These cupcakes are light and fluffy, not too sweet and have a mild yet recognisable strawberry flavour throughout. The cream frosting adds a slight sweetness, but not too much, whilst the strawberry jam is a boost when you reach the centre. With only two bowls, a mixer and a baking tray needed, these cupcakes require no fancy equipment... and what's better? They can be made and decorated is less than an hour!
Strawberries and Cream Cupcakes
Total Time : 40 - 45 minutes
Preparation Time : 20 minutes
Baking Time : 20 - 25 minutes
Makes : 16 – 18 cupcakes
Ingredients
– For the Cupcakes –
300g Dairy-Free Milk (I used Oat)
1 tbsp Apple Cider Vinegar
330g Caster Sugar
100g Dairy-Free Butter
375g Plain Flour
1 tsp Bicarbonate Soda
1 tsp Vanilla Extract
160g (Handful) Strawberries (in 1 tbsp flour)
– For the Cream Frosting –
240g Dairy-Free Whipping Cream
180g Dairy-Free Soft Cheese
2 tsp Vanilla Extract
A Few Drops of Pink or Red Food Colouring
A jar of Strawberry Jam (for the centre)
Method
– For the Cupcakes –
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 (the aim is for it to curdle, as unpleasant as that sounds!)
Cream the butter and sugar together, then add the flour and bicarbonate soda, mixing until they are combined.
Slowly add in the milk mixture and vanilla 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!)
Fold in the strawberries and mix until they are as evenly distributed as possible.
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 strawberry jam.
Once they are all filled with your jam, put them to one side whilst you make the cream frosting.
– For the Cream Frosting –
Combine the whipping cream, soft 'cheese' and vanilla extract in a bowl and whisk until thick (I use a standing mixer on a high speed with a whisk attachment).
Add in a few drops of food colouring and either mix fully, or slightly fold the colouring in to leave some streaks.
Choose your preferred piping nozzle and fill the piping bag with the cream frosting, then pipe it onto the cupcakes.
Top with a fresh strawberry and enjoy!
• If you make this, please tag me on Instagram @thecharlotteemilyy or use the hashtag #cebakes •
