Ingredients
110g vegan blocks butter
120g caster sugar
200ml unsweetened almond milk
1 tbsp apple cider vinegar
1 tsp vanilla bean paste
150g plain flour
1 tsp baking powder
1 tsp baking soda
2 scoops Wild Strawberry Clean Lean Protein
**Frosting**
175g vegan block butter, room temperature
120g vegan cream cheese
260g icing sugar
8 strawberry slices
Recipe created by Sarah Hancox
Step into summer with these strawberries and cream cupcakes. Fluffy, sweet and packed with protein.
Method
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Preheat the oven to 180°c fan. And line a muffin tin with 8 liners
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Add the vinegar to the milk, stir and set aside.
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Melt the butter and add to a mixing bowl with the sugar and whisk to combine.
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Pour in the milk/vinegar mixture and whisk again.
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Add the vanilla paste, sift in the flour, baking powder, bicarbonate of soda and protein powder then stir until just combined.
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Spoon evenly between the muffin liners then bake for around 25 minutes until risen and a skewer comes out clean when inserted into the centre.
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Allow to cool fully on a wire rack.
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Add the room temperature butter to a bowl and beat until paled and fluffy, add the cream cheese along with 1/4 of icing sugar and beat again, gradually adding more icing sugar until fully incorporated.
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Spoon or pipe onto the cooled cupcakes and top with a sliced strawberry.
