I know, I know. January is the time we’re supposed to be abstaining from baking and treats and such like but… these have fruit (strawberries) in them, so they’re kinda on the diet bandwagon.
Ok, that’s a blatent lie: but these coconut & strawberry cupcakes really do have strawberries in! That bit was the truth! They have strawberries three ways in them!
Three ways of strawberries, what on earth am I talking about? Well, not only do they have fresh strawberries, chopped and folded in, they also have dried strawberry powder (which you could omit, since it’s a bit tricky to find in a common supermarket) and strawberry jam hidden in the centre. I just use the cheapest jar from my nearest shop, but if you wanted to get fancy you could tuck some homemade jam, or even chia jam in there. Just remember if using chia strawberry jam that the seeds will be crunchy in the middle and make for a different textured bite than intended.
The bake itself isn’t that different to any other vegan cupcake recipe. It’s quick, easy and the hardest part is probably remembering not to overmix when combining the dry and wet ingredients together.
When I make these coconut & strawberry cupcakes, I like to go into strawberry overdrive and make a strawberry ‘buttercream’ (frosting, if you’re in the USA) to ice them with. However, I have strawberry powder and when I run out, vanilla frosting will work just fine too.
On a baking roll?
If you like these, well don’t stop there! Make a list and try them all – they’re all vegan recipes. Just remember that not all Oreos are vegan – one of the brilliant things about living in the UK is that they are here (at the time of writing).
If you’re into cupcakes:
If you’re crazy about coconut:
- Coconut + cherry muffins
- Mojito-inspired Coconut & Lime Muffins (alcohol free)
- Easy Coconut & Vanilla Vegan Fudge
Sweet Coconut-Strawberry Cupcakes Recipe
Luci Rebecca, Made by Luci
Deliciously sweet and fresh, the combination of strawberry and coconut in these vegan cupcakes is irresistible (Trust me, I made more than ended up at work!)
- Prep: 5 minutes
- Cook: 20 minutes
- Total: 25 minutes
- Serves 12
- 130g strawberries, diced (~1 cup)
- 240ml cartoned coconut milk (~1 cup)
- 1 tbsp + 1 tsp distilled vinegar
- 180g self-raising flour
- 50g coconut flour
- 200g + 1 tbsp caster sugar, divided
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/4 tsp bicarbonate of soda
- 1 tsp strawberry powder
- 65ml melted coconut oil, or any (4 tbsp + 1tsp)
- 2 tsp vanilla extract
- 12 tsp strawberry jam (optional)
- for the icing
- 50g vegetable margarine
- 50g vegetable fat
- 500g icing sugar, divided
- 1 tsp strawberry powder (optional)
- 1 tsp vanilla extract
- 4 tbsp cartoned coconut milk
- Preheat the oven to 175°C. Line a 12-hole muffin pan with paper cases.
- In a small bowl, mix the diced strawberries and 1 tbsp of the sugar. Set aside.
- Mix the coconut milk and distilled vinegar in a jug and set aside.
- In a mixing bowl add the flours, sugar, salt, bicarbonate of soda, baking soda and strawberry powder. Stir until well combined then add the diced strawberries. Stir again until they're well distributed and covered in the flour mixture. Make a well the in the centre.
- Add the melted coconut oil and vanilla extract to the well, then pour in the milk mixture and stir fast until just combined (less than 30 seconds, ideally).
- Bang the mixture on the counter to break some air bubbles.
- Divide the cake mixture evenly among the 12 cases and bake in the centre of the oven for 20 minutes, or until a skewer comes out clean.
- Remove from the oven and once cool enough to handle, about 5 minutes, remove to a wire rack to cool completely.
- Once cooled, use an apple corer to remove a circular top from the cupcake (imagine a smaller, slightly deeper version of butterfly cake). Add a teaspoon of jam, then put the cake top back on.
- To make the icing, cream together vegetable fat, margarine and half the icing sugar until it's smooth and creamy. Then add the remaining icing ingredients and beat until smooth again. Add more milk if it's too thick for your liking.
- I like to use golden caster sugar, if I have it in. I swear it makes the cakes more... well, golden!
- By cartoned coconut milk, I mean the kind that comes in the 1 litre tetra paks, found with the Long Life milks and in the refrigerator.