These are the softest vegan cupcakes you’ll ever make. After several trials, I have come up with the perfect vegan vanilla cake recipe. It’s fluffy, white and cushiony soft!
Servings: 6 cupcakes
Duration: 1 – 1.5 hours
Cake
PREHEAT oven to 350F or 180C.
SIFT into medium bowl
3/4 cup plain flour
1 tsp cornflour
1/2 tsp baking powder
A pinch of salt
WHISK in small bowl
1/3 cup sugar
3 tbsp coconut yoghurt (I use the variety that comes in small glass containers to avoid plastic)
1/4 cup soy or oatmilk
1 tsp vanilla essence
1 tsp vinegar
2 tbsp canola, vegetable or avocado oil
2 tbsp melted plant butter
STIR wet ingredients into dry ingredients only until smooth. Divide batter among 6 muffin cups.
BAKE for 18-22 minutes, checking at the 16th minute mark for doneness. Cool on wire rack.
Strawberry coulis
BRING to simmer
1/2 cup strawberries
1/3 cup sugar
1 tsp lemon juice
Allow to simmer for 15 minutes, mashing strawberries occasionally. Drain the concentrated liquid.
POUR into new small pan
Two-thirds of strawberry concentrate (the rest is for the buttercream)
3 tbsp water
1 tsp cornflour, mixed with 2 tsp water. Stir on low heat until thick. Sieve into clean bowl. Cool.
Strawberry buttercream
WHISK in small pot
2 tsp flour
1/4 cup sugar
1/2 cup oatmilk
STIR on low heat until thickened. Cool.
BEAT for 2 mins
70g plant butter
ADD 1 tbsp of prepared custard at a time until mixed. When all the custard has been added, beat in the strawberry concentrate, and 1/2 tsp vanilla if desired. Continue to beat until fully incorporated and buttercream is smooth.
Now that all the elements are ready, scoop cake from center of each cupcake, and fill it with the coulis with a spoon or piping bag. Finally, pipe strawberry buttercream onto the top!
