What better way to get in the spirit for easter than cooking up some vegan cupcakes? The pink of the cream and cupcakes give you that easter feel and the strawberry taste only amplifies it.
7 to 8 cupcakes
INGREDIENTS
1½ Cup Flour
1 Tsp Baking Powder
1 Tsp vanilla sugar
1 Cup Strawberry Puree (blend some strawberries)
¼ Cup Almond Milk
⅓ Cup Sugar
½ Tsp Vanilla Extract
Cream Stuffing + Topping:
1 Cup Vegan Whipped Cream
1/6 Cup Strawberry Puree (blend some strawberries)
1/6 Cup Melted Chocolate
Decorations like sprinkles
METHOD
1. Preheat the oven to 190C/375F.
2. In a large mixing bowl, combine all cupcake batter ingredients. Mix well until all is blended together.
3. Line a medium cupcake pan with 7-8 liners. Fill each with the cupcake batter.
4. Bake the cupcakes for 15 minutes.
5. Meanwhile, mix together half the vegan whipped cream and strawberry puree for the filling and frosting and the other half of the whipped cream with the chocolate.
6. Once the cupcakes are done, allow to cool and then cut out a ½ inch deep hole in each cupcake.
7. Fill two pastry bags (or plastic bag with corner end snipped off), with the two cream fillings and squeeze into the center hole of each cupcake. Then squeeze some more cream on the top to frost and cover.
8. Top each finished cupcake with the topping you chose.
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