Recipe By
@issythevegan

Victoria Sponge Cupcakes

Ingredients:

Cakes:

  • 150g Vegan Butter (need to be a block for baking e.g. stork vegan baking block or flora plant butter unsalted) 
  • 150g Coconut Sugar 
  • 180g Crackd The No-Egg Egg  
  • ½ tsp Vanilla Extract 
  • 150g Self-Raising Flour 

For Filling: 

  • Strawberry Jam 
  • Cupcake Corer, for decoration

Icing

  • 300g Icing Sugar 
  • 1 tsp Vanilla Extract 
  • 2 tbsp Oat Milk

Topping

  • Freeze Dried Strawberry Sprinkles 
  • Fresh Strawberries, to top

Easy

Serves

9

Cooking time
15 Mins
Recipe By
@issythevegan

Method:

Method: 

Cakes:

  1. Preheat oven at 200C/180C Fan
  2. Soften the vegan butter & coconut sugar together
  3. Slowly add and mix in Crackd The No Egg Egg
  4. Add vanilla extract to mixture and stir
  5. Fold in self raising flour
  6. Separate evenly into cupcake holders 
  7. Bake for 15 mins

Filling:

  1. Core middle of the cupcake and fill with strawberry jam

Icing:

  1. Whisk vegan butter, icing sugar, vanilla extract & oat milk together until smooth
  2. Pipe onto cupcakes 

Topping:

  1. Sprinkle with freeze dried strawberries and top with fresh strawberries

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Recipe By
@issythevegan
Recipe By
@issythevegan

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