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Tuesday, 7 June 2016

Strawberry Cupcakes

Vegan, Gluten-free, Wheat-free

As its my Birthday on June 14th, i wanted to get creative in the kitchen and make some Vegan Cupcakes!
Strawberries are one of the most English summer fruit, and what better way to welcome the sun than with some delicious homemade cupcakes, which are Gluten-free, & Wheat-free.
These cakes are moist and full of flavour, without being sickly sweet. I also added in freeze dried strawberries to enhance their yummy flavour. 

I adapted my Thick & Creamy Frosting for a delicious, fruity sweet addition.
You can find the Recipe to my Thick, Vegan Frosting here-

As these Cakes are Vegan, i used Chia Eggs as a binder.
I have linked my Recipe, how to make Chia Eggs below-

I also drizzled on some of my delicious homemade vegan white chocolate!
Find my recipe here-

This recipe is so easy & quick to make, and the result is perfect for a garden party, wedding, birthday, picnic, afternoon tea...the list is endless!

Ingredients for the Cakes
-1 & 1/2 cups of Self raising Flour
-1/2 cup of Vegan Butter (I used Tomour)
-1/2 cup of Sugar
-2 Chia Eggs
-1 Teaspoon of Baking Powder
-Pinch of Salt
-1 Teaspoon of Strawberry Extract
Preheat the Oven to Gas mark 4, 180 degrees

Step 1- Line a cupcake tray with cases and place aside.

Step 2- Using an Electric mixer or Food Processor, whizz up the Butter until creamy & smooth.

Step 3- Gradually add into the Butter the Sugar, Chia Eggs, Milk and Strawberry Extract.
Step 4- Carefully pour in the Flour, Baking powder and Salt until fully incorporated.

Step 5- Fold in the Freeze dried Strawberries.

Step 6- When the mixture is fully combined, equally distribute the batter between the cupcakes and pat the tray on your worktop to release any air pockets/bubbles!

Step 7- Pop the tray into the middle of the oven and bake for 15-20 minutes until golden.
You can tell if the cakes are cooked, by sticking in a squewer or cocktail stick & it comes out clean.
If it comes out with some mixture, they need a little more time.

Step 8- Once the cakes are golden, carefully remove them from the oven and place the cupcakes on a cooling rack.
Let them cool fully before icing!

Step 9- Once the Cakes have fully cooled, you can start Icing & decorating them.

I used my Thick & Creamy Frosting for a delicious & sweet addition.
You can find the Recipe to my Thick, Vegan Frosting here-

As i wanted the Frosting to be Strawberry flavoured, i switched the Vanilla Extract with Strawberry Flavouring & i also added in a dash of Pink Food Colouring!
Decorate with a fresh, juicy Strawberry, pink sprinkles, a drizzle of white chocolate and  a sprinkle of Freeze dried Strawberries!

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I hope you enjoyed this recipe!
Share and follow me for more yummy posts to come!
Holly Jade


  1. yum! I have been waiting for this recipe since I saw your tweet- they look amazing! I need to try these this summer <3 x

    1. Aw thankyou so much! Your comments always are so lovely! They are honestly delicious & i would highly recommend you giving them a go! Make sure when you make any of my Recipes, i'd love to check out your re-creations! :) Tag me on social media using the hashtag #thelittleblogofvegan :) Happy baking xx

  2. Strawberry is an excellent choice, would like to try this. Happy Birthday also.

    1. Thankyou for the birthday wishes! These cupcakes are delicious, i love strawberry & the flavours blend SO well!Tag me on social media using the hashtag #thelittleblogofvegan :) Happy baking xx


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