Vegan Valentine’s Cupcakes

Name: Vegan Valentine’s Cupcakes
Prep time: 60 min
Cook time: 60 min
Yield: 6
Cuisine: British
Ingredients: For the cupcakes:; 220g all-purpose flour; 200g sugar; 1 tsp baking soda; ½ tsp salt; 240ml almond milk; 10ml vanilla extract; 80ml olive oil; 15ml white vinegar; For the frosting:; 200g Violife Creamy Original; 50g coconut powder; 100g powdered sugar icing; fresh strawberries, sliced; coconut flakes

Serves: 6

Ready in: 30 to 60 mins

Vegan Friendly

Know your nutrients

Calories

595 -

Fat

26.8g -

Saturates

14.1g -

Sugars

52.7g -

Salt

0.8g -

Protein

4.8g -

Carbs

86g -

Fibre

2.3g -

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These sweet little cupcakes are perfect for a special occasion, and you could switch the strawberries for seasonal pear or rhubarb for a carbon conscious swap

Vegan Valentine’s Cupcakes Recipe: Veggie

Ingredients
Method

Ingredients:

For the cupcakes:

220g all-purpose flour
200g sugar
1 tsp baking soda
½ tsp salt
240ml almond milk
10ml vanilla extract
80ml olive oil
15ml white vinegar

For the frosting:

200g Violife Creamy Original
50g coconut powder
100g powdered sugar icing
fresh strawberries, sliced
coconut flakes

method:

Preheat the oven to 180C/350F/Gas 4 and line a cupcake tray with six cupcake holders.
Sift the flour into a bowl and add the sugar, baking soda and salt.
Add the almond milk, vanilla extract, oil and white vinegar and mix thoroughly, using a hand whisk to get rid of any lumps. Pour the batter into a jug and pour evenly into the cupcake liners.
Put in the oven to bake for 20-25 minutes.
Take out the cupcakes and move to a cooling rack and allow to cool before frosting.
Prepare the frosting by mixing together the Violife Creamy Original, coconut powder and icing sugar.
Use a piping bag and cover each cupcake with the frosting before decorating with strawberry slices and coconut flakes.

Print Recipe www,violifefoods.com