Vegan Strawberry Shortcake Cupcakes
Vegan Strawberry Shortcake Cupcakes Made with Let's Do Organic Heavy Coconut Cream by @the_bananadiaries These quick and easy vegan strawberry shortcake cupcake
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at store.edwardandsons.com.
Cooking tools:
- Stand mixer
- Hand mixer
- Muffin tin
- Cupcake corer
- Sifter
- Cookie scoop
- Kitchen scale
- Piping bag
- Oven
- Refrigerator
- Mixing bowl
- Whisk
- Measuring cup
- Spoon
- Chef's knife
- Cutting board
- Can opener
- Cupcake liner
- Cooling rack
- Toothpick
Ingredients
- 1 cup (110 grams/mL) dairy-free milk with 1 tsp apple cider vinegar, room temperature
- 2 cups (188 grams) oat flour
- 1 tbsp Let's Do Organic Arrowroot Starch
- 1 1/2 tsp baking powder
- 3/4 teaspoons baking soda
- 1/2 cup (100 grams) granulated sugar or coconut sugar (see Notes)
- 1/4 cup (67 grams) vegan butter or coconut oil, room temperature
- 1/4 cup (50 grams) unsweetened applesauce, room temperature
- 1 tablespoon pure vanilla extract + 1/8 tsp vanilla powder
- 6 large strawberries, diced
- 1 can Let's Do Organic Heavy Coconut Cream, chilled overnight
- ½ cup powdered sugar
- 1 tsp vanilla extract
- Optional: whipped cream stabilizer, such as Whip it!
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