Vegan Strawberry Cupcakes

Servings:

Author:

Dessert

Baking

Vegan cupcakes Vegan Cupcakes strawberry cupcakes

Instructions

1 Preheat your oven to 180c and line a muffin tray with paper cases. This recipe
makes a very large batch of cupcakes, so you can half the quantities if you
don't think you'll get through quite so many!
2 Begin by adding the strawberries into a food processor and blend to a puree.
3 Cream together the olive oil, sugar, vinegar and vanilla extract. Then pour in
your milk and strawberry puree whilst mixing.
4 Sift and fold through the dry ingredients and lime zest until you're left with a
smooth cake batter. Then add a little food colouring or beetroot powder to
enhance the pink shade to your desired colour.
5 Fill your cases 3/4 way up and pop them into the oven for 20 minutes. Allow your
cakes to cool slightly in the tin for a few minutes, then pop these onto a wire
wrack to cool completely.
6 For the buttercream, start by beating the butter until pale and fluffy then
gradually add in the icing sugar whilst continuing to whisk. Add a touch of food
colouring and your dried berries and whip until deliciously creamy!
7 Pip frosting onto each of your cakes and garnish with some fresh berries!