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Tuesday, 27 February 2018

Vegan mixed berry jam filled cupcakes recipe

Vegan, quick & easy.

Very berry cupcakes, with a light & fluffy vanilla cake, cored & filled with mixed berry jam, topped with a strawberry buttercream, fruit, flowers and gold!

The combination of the delicious vanilla cake with berry jam is divine. Tastes just like summer!
The cake is that simple,  
you don't even have to have a stand mixer...it's that easy!
These cakes are elegent enough for a special occasion, birthday party, Mothers Day, wedding, baby shower etc.
They're minimalistic but are very eye-catching at the same time, not forgetting their scrumptious, fresh and fruity flavours!
The perfect cakes for summer!

Preparation- 10 minutes
Baking time- 18-20 minutes
Makes- Around 8-10
Level- Easy

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Ingredients for the cakes
-240ml of dairy-free milk (I use almond)
-1 teaspoon of apple cider vinegar
-210g of self-raising flour 
-100g of golden caster sugar
-1/2 teaspoon of baking powder
-1/2 teaspoon of bicarbonate of soda
-60g of coconut oil (Melted)

Ingredients for the buttercream
-150g of butter (I use Tomor)
-400g of icing sugar
-1 teaspoon of strawberry flavouring
-Pink food colouring (optional)
-Dairy-free milk
+
-Berry jam
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To make the cupcakes
Step 1- Preheat your oven to 180 degrees c and line a cupcake tin with cupcake cases.

Step 2- In a small bowl, combine the almond milk with the apple cider vinegar and whisk until fully combined.
Set aside for 10 minutes to curdle. This creates a vegan 'buttermilk'.

Step 3- In a large mixing bowl, sift the flour, sugar, baking powder and bicarbonate of soda.
Mix well to combine.

Step 4- Add the melted coconut oil to the 'buttermilk' and whisk to combine.

Step 5- Add the wet ingredients into the dry and mix until a smooth batter.

Step 6- Fill the cases 3/4 full with the batter.
Make sure to tap the tins on the worktop to remove any air bubbles.
Step 7- Pop the cakes into the preheated oven and bake for 18-20 minutes.
You will know they are done when you put a knife or skewer in and it comes out clean and they are springy to the touch.

Step 8- Place the cupcakes on a cooling rack and allow to cool fully before frosting.

To make the frosting
Step 1- Cream the butter in a bowl, on a high speed until creamy. I use my stand mixer with the balloon whisk attachment.

Step 2- When your butter/margarine is creamy & light in colour, add in the icing sugar and pink food colour (optional) and strawberry flavouring.
Whizz together until fluffy & fully combined.
Add a splash of dairy-free milk if too thick.
Step 3- Transfer the buttercream into a piping bag fitted with an open round tip nozzle.

Step 4- Core the centre of the cupcakes and fill with berry jam (optional) then pipe bulb's of buttercream onto each cupcake and swirl off the tip to eliminate the peak.

I decorated my cakes with fresh fruit, flowers (not edable) and edible gold lustre!

Serve these cupcakes fresh or store in a sealed container in or out of the fridge, the buttercream will firm up at room temperature. 

Best eaten within a few days.


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4 comments

  1. These cupcakes look so good! Such beautiful colors!

    ReplyDelete
  2. Natalie, would this work as a cake with timing adjustments?

    ReplyDelete

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