Vegan Strawberry Cupcakes

Vegan strawberry cupcakes recipe by Violife

Ingredients For the cupcakes

• 220g (7 1⁄2 oz) plain flour
• 200g (7 oz) sugar
• 1 tsp bicarbonate of soda
• 1⁄2 tsp salt
• 240ml (8 1⁄2 fl oz) almond milk
• 2 tsp vanilla extract
• 80ml (3fl oz) olive oil
• 1 tbsp white vinegar

For the frosting

• 200g (7oz) Violife Creamy Original
• 50g (13⁄4oz) coconut powder
• 100g (31⁄2oz) icing sugar
• fresh strawberries
• sliced coconut flakes

Method

1. Preheat the oven to 180°C/Gas Mark 4 and line a cupcake tray with 6 cupcake cases.
2. Sift the flour into a bowl and add the sugar, bicarbonate of soda and salt.
3. Add the almond milk, vanilla extract, oil and white vinegar, then mix thoroughly, using a hand whisk to get rid of any lumps.
4. Pour the batter into a jug and pour evenly into the cupcake cases.
5. Bake in the oven for 20-25 minutes. Take out the cupcakes and move to a cooling rack and allow to cool before frosting.
6. Prepare the frosting by mixing together the Violife Creamy Original, coconut powder and icing sugar.
7. Use a piping bag, cover each cupcake with the frosting before decorating with strawberry slices and coconut flakes.