Strawberry cupcakes 

I made these 6 months ago, just before we had our newest baby, Atreus.  I thought it would be a nice little half a year mark to make them again, on a Sunday (again) in a cup cake version instead!  

Random Sunday (cup)cake I decided to bake for no particular reason.  They usually taste the best!  (..except this time it’s a happy 6 months to Atrues)

It’s so delicious, moist and perfectly balanced with sweetness and strawberry flavours.  

It’s got to be one of our favourites to make!  Plant based, gluten free, vegan and absolutely delicious and nutritious!

Made with gluten free flour and a ton of strawberries, no refined sugar and a great amount of protein from chia, cashews and buckwheat! These are packed with micronutrients and taste absolutely divine!

Ingredients

~ Strawberry cupcake ~ 

500g fresh or frozen strawberries 

1 & 1/4 cup PB milk

1 tbsp ACV

1/2 cup coconut oil

1/2 cup avocado oil

1.5 cups pure maple syrup 

1 tbsp vanilla 

380 grams buckwheat flour 

1 tbsp baking powder 

Pinch sea salt 

~ Strawberry centre ~ 

250g strawberries

1/3 cup maple

Tsp lemon juice

1/3 cup chia

~ Creamy topping ~ 

1 cup raw soaked cashews 

100g strawberries 

1/2 cup pure maple syrup 

1/2 cup coconut milk 

50g melted cacao butter 

1 tsp vanilla 

Recipe

~ Strawberry cupcake ~ 

Cook strawberries on the stove in a small pot, by mashing and simmering over about 15 minutes until it reduces to just over 1 cup of liquid - blend

In a medium bowl, whisk together PB milk and ACV, then add and mix remaining liquids together, along with cooled strawberry until well combined 

Add flour, bicarb and salt and mix well

Add to a lined cupcake tray and bake in preheated oven at 180°c for about 30 mins - check how it’s going with a skewer

Let cool completely before putting on topping 

~ Strawberry centre ~ 

Heat and mash strawberries over stove, let cool and add to blender with remaining ingredients and let set (about an hour)

Make a small hole in the tops of your cupcakes and then add in with a piping bag or a spoon

~ Creamy topping ~ 

Reduce strawberries the same as previously and let cool  

Blend everything in a high speed blender, refrigerate until it thickens (this takes a cpl hours) and add to top of cupcakes!