DELICIOUS & FLUFFY VEGAN CUPCAKES
Cook time: 20-30 mins
Serves: 12
Ingredients:
Sponge cake
* 1 cup self-raising flour
* 1 cup coconut milk (find out how to make it fresh here!)
* 0.5 tbs coconut oil (or cooking oil alternative)
* 2 tbs rice malt syrup
* 2 tsp vanilla extract
* 1.25 tsp bicarb soda
Frosting
* 1 tbs stevia
* 0.25 cup coconut cream
* 0.25 cup desiccated coconut
* 4-6 strawberries (halved / sliced lengthways)
Process:
1. Preheat oven to 180°C and prepare cupcake tray with greasing.
2. Combine all wet ingredients (milk, oil, syrup, vanilla extract) in a mixing bowl.
3. Sift-in dry ingredients (flour and bicarb soda) into the mixing bowl and combine well (use a hand blender if available).
4. Pour/spoon mixture into the prepared cupcake tray and add desired toppings.
5. Bake for approx. 10-15 mins on 180C, remove to cool on a wire rack.
6. Frost as desired! Frosting as shown in the photo was initially destined to be a vegan whipped cream from Minimalist Baker. Although, due to time and lack of coconut cream this frosting was simply: dipping cupcakes into a mixture of stevia with coconut cream (mixed using a hand blender), followed by dipping into a bowl of desiccated coconut, and the addition of a strawberry!
Notes and sources:
* Sponge cake recipe originally adapted from a Tesco RealFood recipe, found here
* Check out Minimalist Baker for a great vegan whipped cream recipe, here
* Organic ingredient recommendations (Australia): Flour from Macro (available at Woollworths), rice malt syrup from Pureharvest, Stevia by Natvia, vanilla essence from Queen, coconuts from Harris Farm Markets