Ingredients
The following ingredients have 36 Servings
- 8 fl oz / 230ml almond/soya milk
- 1 teaspoon vinegar
- 5 oz / 140g Muscovado sugar
- 3 floz / 90ml very light extravirgin olive oil (or vegetable oil)
- 1 -1/2 teaspoon vanilla extract
- 4 oz / 125g plain flour (use rice flour for gluten-free version)
- 1- 1/2 oz / 45g Dutch cocoa powder
- 3/4 teaspoon bicarbonate of soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 36 small strawberries (steam cut off)
- 1 cup vegan butter (very cold)
- 1 -1/2 confectioner's sugar
- 1/2 teaspoon vanilla extract
Instruction
- In a large bowl whisk together almond milk, sugar, oil and vanilla. Whisk until foamy.
- In a separate bowl combine the remaining dry ingredients.
- Gradually pour the wet mixture into the dry one, while mixing. Whisk until all ingredients are combined and you have a rich creamy texture.
- Pour the mixture into a cupcake pan lined with paper liners, filling 3/4 of each.
- Bake in a preheated oven to 350F/175C until a toothpick inserted in the center of the cupcakes comes out clean, about 13 mins.
- While the cupcakes are baking, make the frosting.
- In a large bowl beat together butter and half the sugar, until smooth. Continue beating, gradually adding the remaining sugar and vanilla extract, until you have a rich fluffy texture.
- Transfer into a piping bag and refrigerate until ready to use.
- When the cupcakes are done, allow to cool. Top each one with the frosting, sit a strawberry in the middle and top with a tiny pinch of frosting for making the Santa hat.
- Serve immediately or store in an air-tight container and refrigerate until ready to serve.
- Enjoy and Merry Christmas!
