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9

Victoria Sponge Cupcakes

Recipe by
@issythevegan
@issythevegan
Easy
35 Mins

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

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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