These strawberry and cream cupcakes are incredibly simple to make.
Perfect for a vegan afternoon tea or children’s party.
Gluten free, soy free, nut free, yeast free.
Makes 12 cupcakes
Prep time: 20 minutes
Cook time: 20 minutes
200g strawberries, plus a few extra to decorate
100ml sunflower oil
100g golden caster sugar
4 tbsp ground flaxseed mixed with 6 tbsp water
180g gluten free self raising flour
1 tsp bicarbonate of soda
For the vanilla buttercream icing:
55g dairy-free sunflower margarine
30ml rice milk or other dairy-free milk
½ tsp vanilla extract
250g golden icing sugar
Preheat the oven to 180c and line a 12 hole muffin or cupcake tray with paper cases.
Hull the strawberries and place in a mixing bowl. Use a fork to mash the strawberries until pulpy and juicy.
Pour the oil into a large mixing bowl, add the sugar and beat together until combined. Stir in the flaxseed and water mixture until combined (it will be slightly tacky in consistency). Add the strawberries and flour and use a metal spoon to fold them into the mixture until mixed.
Spoon the mixture evenly into the cupcake cases, level the tops and bake in the oven for 20 minutes. Remove from the oven and transfer to a wire rack to cool completely.
Meanwhile, make the buttercream icing. Place the margarine, rice milk and vanilla extract into a mixing bowl, sift over half of the icing sugar and use an electric whisk to mix the ingredients together.
Sift in the remaining icing sugar and continue to whisk until thick, glossy and creamy. Place the icing in the fridge to chill until ready to spread.
Once the cupcakes are completely cool, spread liberally with the icing and decorate with the fresh strawberries.
Did you enjoy this recipe? Check out these gluten-free chocolate cupcakes too.
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