Vegan Strawberry Blueberry Cupcakes
Ingredients
- 300ml soya milk
- 2 tsp cider vinegar
- 200g sugar
- 100ml rapeseed oil
- 2 tsp vanilla extract
- 350g plain flour
- 1 1/4 tsp bicarbonate of soda
- 1/2 tsp salt
- 150g strawberries, mashed
- 100g blueberries
Frosting
- 600g icing sugar
- 160g vegan butter
- 1 tsp vanilla
- 80g strawberries, mashed
Preparation
Mix the soya milk and vinegar together.
In another bowl mix the flour, salt and bicarbonate of soda together.
Add the sugar, oil and vanilla to the milk mixture and mix well.
Add this to the flour mixture along with the strawberries and blueberries and mix until smooth.
Spoon into cupcake cases and bake at 180C for 15 minutes.
Frosting
Mix the icing sugar, butter and vanilla together in a food mixer.
Add in the strawberries and beat until smooth.
Pipe onto the cooled cupcakes and top with your favourite sweets and enjoy!
