What a better way to celebrate the Alzheimer's Society's Cupcake Day with this truly delicious Very Berry cupcake recipe? Add in the fact that it's vegan AND gluten-free, and you've got a guaranteed crowd-pleaser on your cake stand.
The recipe is designed to serve 16, and should take around an hour to make. Ingredients
- 240g self-raising flour (or gluten-free flour)
- 220g caster sugar
- 5 tablespoons rapeseed oil
- 225 ml almond milk
- 190g fresh strawberry purée
- 1/2 teaspoon vanilla extract
For the icing:
- 50g dairy-free margarine
- 300g icing sugar
- 50g fresh strawberry purée
- Fresh strawberries for decoration
- Multi-coloured sprinkles (optional)
Making the cupcakes
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- Preheat the oven to 350F/180C for 15 minutes and line a cupcake tin with 16 large cupcake liners
- Sift the flour and sugar into a large mixing bowl
- In another bowl, blend the strawberry purée, oil, almond milk and vanilla extract
- Pour the strawberry mixture onto the dry ingredients and use an electric whisk to combine until the batter is smooth
- Fill 16 cupcake liners two-thirds full with the batter and bake for 15-18 minutes
- Set aside and place on a wire rack to cool completely
Making the strawberry icing Place the margarine in a large mixing bowl and sift in the icing sugar in stages, whisking well to ensure the icing is fluffy and smooth. Add the pureed strawberries to the mixture. Once the cupcakes are cool, spread or pipe the icing onto the cakes and decorate with multi-coloured sprinkles and a fresh strawberry. The fresh strawberries in the decadently fruity icing means it’s best to ice the cakes immediately before serving.
