1-Bowl Vanilla Cupcakes with Strawberry Buttercream
Prep Time
15 Minutes
Cook Time
40 Minutes
Total Time
55 Minutes
Yields
Makes 10-12 cupcakes
Ingredients
1-Bowl Vanilla Cupcakes:
2/3 cup unsweetened vanilla oat milk
2 tbs cornstarch
1/3 cup melted vegan butter
2 tsp pure vanilla extract
1 tsp applecider vinegar
2/3 cup granulated white sugar
1 cup quinoa flour
3/4 cup almond flour (or gluten-free 1-to-1 flour)
1 tbs flaxseed meal
1/4 tsp baking soda
1.5 tsp baking powder
1/2 tsp salt
Strawberry Buttercream:
1/2 cup fresh strawberries, chopped
1/4 cup butter, at room temperature
1/2 tsp cream of tartar
3 cups powdered sugar
Equipment Needed
Instructions
Blend or puree ½ cup fresh strawberries until smooth and well combined. Transfer the mixture to a saucepan on medium heat. Heat the mixture for 2 minutes while stirring regularly (be careful, the mixture can pop while cooking). Remove from heat and set aside while preparing cupcakes.
Preheat the oven to 350 deg. F and line a cupcake tray with cupcake liners.
In a large bowl, dissolve cornstarch into the milk. Once the mixture is well combined, add melted butter, vanilla extract and apple cider vinegar. Stir in sugar.
Fold in remaining cupcake ingredients until well combined. Scoop batter into cupcake liners, filling approximately 2/3 of each mold.
Bake for 25 minutes and set aside.Allow cupcakes to cool down completely before adding the buttercream.
Prepare the buttercream while the cupcakes are baking: Using an electric beater, beat the butter for 1 minute.Add cream of tartar and beat for another few seconds and mix in prepared strawberry mixture.
Add powdered sugar 1 cup at a time until creamy and well combined. For a thicker buttercream, add some more powdered sugar. For a thinner buttercream, reduce the amount of the powdered sugar or add some plant-milk.
Refrigerate buttercream until the cupcakes are ready. Transfer the buttercream to a piping bag and decorate cupcakes to preference.
