Vegan Strawberry Cupcakes with Coconut Cream Frosting
Ingredients
- 250g all purpose flour
- 200g sugar
- 1/2 tsp salt
- 1 tsp baking soda
- 235g fresh strawberries, puréed
- 120ml oil
- 1 tbsp apple cider vinegar
- 2 tsp vanilla
Frosting
- 1 can full fat coconut milk, just the cream
- 1-2 tbsp maple syrup
- 1 tsp vanilla
Preparation
Sift dry ingredients together in a bowl.
Purée strawberries using a food processor or blender.
Combine remaining wet ingredients with strawberry purée.
Add wet ingredients to the bowl of dry ingredients and stir until just combined.
Spoon batter into cupcake tray with lightly greased cupcake liners, filling them approximately two-thirds full.
Bake at 350 degrees Fahrenheit for 17 to 20 minutes and test with a toothpick to ensure they are done.
Allow cupcakes to cool completely on a wire rack.
Refrigerate the can of coconut milk overnight.
Open the can and spoon out the solid coconut cream from the top.
Add remaining frosting ingredients and whip with a hand or stand mixer until smooth.
Once cupcakes have cooled completely, pipe the coconut frosting onto them and decorate with thyme bunny ears.
Tips
Save the remaining liquid from the coconut milk for other recipes if desired.
