Desserts
Strawberry Cupcakes
Recipe by Charlotte Roberts
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- 200g fresh strawberries
- 150g caster sugar
- 150g plain flour
- 60ml soy milk+tsp apple cider vinegar
- 60ml olive oil
- 1tsp bakingpowder
- ¼ tsp bicarbonate of soda
- Pinch salt
- Dash vanilla extract
- 1 Zest from lime
- Vegan food colouring for extra colour (optional)
Utensils
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Step 1
Preheat your oven to 180c and line a cupcake tray with paper cases.
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Step 2
Wash and trim your strawberries, then add these into your Ninja Kitchen food processor and blend using the puree setting until smooth, then set aside.
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Step 3
Into your food processor, add the caster sugar and olive oil and blend together for a few seconds. Pour in your milk mixture and pureed strawberries and pulse to combine.
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Step 4
Sift all of your dry ingredients in to a large mixing bowl, then fold in the wet mixture until fully combined and smooth.
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Step 5
Use an ice cream scoop to evenly divide the mixture between your cupcake cases, then place these into the oven to bake for 20-25 minutes.
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Step 6
Allow these to cool for a few minutes in the tin, then transfer to a wire wrack to cool.
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Step 7
These will be slightly softer than regular cupcakes due to the high fruit content, but they will firm up as they cool.
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Step 8
You can serve these as they are or top with some vegan butter icing.
