Strawberry and Champagne Cupcakes
by Ellie Holland • featured in 5 Cupcakes To Satisfy Your Sweet Tooth
Ingredients
for 12 cupcakes
Coconut Cream
-
1 ⅓ cups coconut cream (400 g) -
4 cups icing sugar (500 g)
Cupcake Batter
-
1 cup coconut oil, melted (200 g) -
1 cup maple syrup (200 mL) -
⅔ cup almond milk (150 mL) -
1 ⅓ cups flour (170 g) -
2 teaspoons baking powder -
1 teaspoon salt
Strawberry Champagne Syrup
-
½ cup sugar (100 g) -
½ cup water (100 mL) -
1 ½ cups strawberry (300 g) -
½ cup champagne, vegan-friendly, or sparkling wine (100 mL)
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Preparation
- Prepare the coconut cream by whipping the coconut cream and icing sugar together, until you form soft peaks.
- Leave to chill in the fridge until set, for about 30 minutes.
- Meanwhile, preheat the oven to 180°C (350˚F) and line a cupcake tray with 12 cases.
- Make the cupcakes by mixing the coconut oil, maple syrup, and almond milk together.
- Fold in the flour, baking powder, and salt.
- Spoon into the cupcake cases.
- Bake for 15 minutes, or until golden brown and springy to the touch.
- While the cakes are baking, make the strawberry champagne syrup by bringing the sugar, water, strawberries, and champagne to the boil in a saucepan over a medium-high heat.
- Simmer until the syrup is slightly thicker and has changed colour to a deep red. Set aside.
- Take the cakes out of the oven and leave to cool slightly for a couple of minutes.
- Poke several holes in each one and pour about 2 teaspoons of the strawberry champagne syrup on top, so that it seeps into the holes and is glistening on top.
- Spoon the coconut cream on top and garnish with a strawberry.
- Enjoy!
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Tips
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lish00
Had to use a lot more icing sugar than suggested
2018-07-15T14:29:44Z Helpful (11)
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