5 from 3 votes
Vegan Valentine's Cupcakes (Chocolate Strawberry)
Fluffy chocolate sponge cakes topped with strawberry buttercream and chocolate covered strawberries.
Prep Time
40 mins
Cook Time
20 mins
Servings:
12
cupcakes
Calories:
449 kcal
Course:
Dessert
Cuisine:
Vegan
Ingredients
For the cupcakes
- 280 ml soy milk
- 1 Teaspoon apple cider vinegar (sub for lemon juice or white vinegar)
- 200 g self-raising flour
- ½ Teaspoon baking soda
- 4 Tablespoons cocoa powder
- 200 g caster sugar
- 90 ml neutral cooking oil generic cooking oil
- 2 Teaspoons vanilla extract
For the strawberry buttercream:
- 180 g vegan margarine
- 400 g icing sugar
- 3 Tablespoons soy milk
- 45 g strawberry powder freeze-dried
To top:
- 12 strawberries use small strawberries so they don't crush the cupcakes, chocolate covered
Instructions
For the strawberry buttercream:
Assembly:
Notes
- Store your Valentine's Day cupcakes in an airtight container in the fridge for up to 48 hours.