Iced Vovo Cupcakes

Prep Time: 15m | Cook Time: 15m | Servings: 12

Ingredients

Cupcakes

• 1 cup soy milk
• 1 tbsp lemon or apple cider vinegar
• 150g caster sugar
• 1/2 cup sunflower oil
• 2 tsp vanilla bean paste
• 180g all purpose flour
• 2 tsp baking powder
• 1/2 tsp salt

Strawberry Buttercream

• 400g icing sugar, sifted
• 200g vegan butter (I use nuttelex original)
• 6 tbsp freeze dried strawberry powder
• Drop of pink food colouring
• 1/2 tbsp vanilla bean paste
• Pinch of salt
• 1-2 tbsp soy milk

Instructions

Preheat your oven to 180ºC.

In a large mixing bowl, combine the soy milk and apple cider vinegar. Set aside for a few minutes to let it curdle.

In a separate bowl, weigh out the flour, add baking powder and salt, and mix gently. Set aside.

Return to the soy milk mixture and add the sugar, oil and vanilla. Whisk until well combined.

Sift the flour mixture into the wet ingredients and whisk until just incorporated, making sure there are no dry patches of flour.

Line a cupcake tray with 12 patty pans. Divide the batter evenly between them (about a scant 1/4 cup per cupcake).

Bake for 12–15 minutes or until lightly golden and a skewer comes out clean. Let cool completely on a wire rack.

To make the icing, whisk all the buttercream ingredients together using an electric mixer until light and fluffy.

Once cupcakes are fully cooled, use an apple corer or small spoon to remove a small section from the centre of each cupcake. Fill each cavity with raspberry jam.

Pipe the buttercream on top, sprinkle with desiccated coconut, and top each cupcake with a raspberry.