insideKENT Magazine Issue 100 - August 2020 | Page 37

FOOD+DRINK
Strawberries & Cream Cupcakes
Recipe by www.veganrecipeclub.org.uk
Ingredients:
For the cupcakes:
• 250g self-raising flour
• 250g caster sugar
• ½ tsp bicarbonate of soda
• ½ tsp baking powder
• 100m flavourless oil (e.g. rapeseed)
• 1-2 tsp vanilla extract
• 250ml soya milk
• 5 tsp cider vinegar
For the icing:
• 100g vegan margarine
• 100g vegetable shortening (e.g. Trex)
• 1kg icing sugar, sieved
• 60-85ml plant-based milk
• 1 tsp vanilla paste or extract
• A few drips of red, vegan, food colouring
Method:
PACK UP A PICNIC CONT.
1. Preheat the oven to 180ºC (fan)/350ºF/Gas
Mark 4.
2. Line a muffin tray with muffin cases or
cupcake cases. This recipe will make 10 large
cupcakes or 15-20 smaller ones.
3. Mix the soya milk and cider vinegar in a bowl
and then set aside for 10 minutes.
4. In a large mixing bowl, stir together all the
dry ingredients.
5. Add the soya/cider vinegar mixture then the
oil and vanilla to the dry ingredients. Only
combine the wet and dry ingredients together
just before you are ready to put them in the
oven.
6. Stir everything together using a metal spoon
but not too much, only until everything is
combined.
7. Tap the bowl onto the work surface to stop
the raising agents working too quickly (this is
a tip courtesy of the amazing Ms Cupcake!)
8. Fill the cupcake cases to ¾ full and tap the
tray again.
9. Place in the oven and bake for 15-25 minutes
depending on the size of the cupcake. They
need to be slightly golden on the surface.
10. Remove from the oven and leave to cool
thoroughly before icing.
To make the icing:
11. Whisk together the margarine, vegetable
shortening and vanilla either by hand or
electric whisk.
12. Add the icing sugar, a quarter at a time, along
with the plant milk until combined.
13. You can add more icing sugar or plant milk if
the icing gets too wet or too dry.
14. Separate the icing into two and place it in two
different bowls.
15. Add a couple of drops of the red food
colouring to one of the bowls of icing until
you get your desired colour.
16. Add your favourite cupcake nozzle to a piping
bag (these can be bought from supermarkets,
online and kitchen shops) and then fill with
one colour of the icing.
17. Ice half the cakes with the white icing and
half with the pink icing.
18. Decorate with strawberries, freeze-dried
raspberries/strawberries and strawberry
sauce.
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