Vegan cupcakes with strawberry frosting

Preparation time:

Baking / Cooking time:

10 minutes

20 minutes

The bag of freeze-dried strawberry slices is empty, but there are still a few crumbs left in the pack? They are just as tasty as the slices themselves! Throwing them away is out of the question, so we'll use them to make cupcakes with strawberry frosting! By the way: if the strawberries aren't available, the cupcakes also taste great with other freeze-dried berries, such as raspberries!

Ingredients for

240 ml

Soy drink

1 Tsp.

Appel vinegar

220 g

Wheat flour

20 g

Cooking starch

0.5 Tsp.

Baking powder

0.75 Tsp.

Baking soda

0.25 Tsp.

Salt

230 g

Vegan margarine (soft)

150 g

Powdered sugar

300 g

Vegan cottage cheese alternative

80 ml

Coconut oil

140 g

Sugar

2 tbsp.

Vanilla sugar

30 g

Strawberry powder from slices

Step 1/9

Heat your oven to 180ºC and prepare the muffin trays.

Step 2/9

First, make vegan buttermilk by curdling soy milk and apple cider vinegar. Then whip the vegan buttermilk with sugar, vanilla sugar and canola oil for about a minute until the mixture becomes frothy.

Step 3/9

Next, put all the dry ingredients in a bowl, add the liquid ingredients and mix the dough briefly.

Step 4/9

Divide the batter between your muffin trays. Place the cupcakes in the oven for 18–23 minutes. To check whether the batter is cooked through, you can do a skewer test. If no batter sticks to the skewer, it is ready.

Step 5/9

Let your cupcakes cool briefly in the tin before removing them from the tin and letting them cool completely.

Step 6/9

For the frosting, beat the margarine for about 2 minutes until fluffy. As soon as the margarine changes colour, you can gradually add the icing sugar and continue stirring for about 3 minutes.

Step 7/9

Next, fold in the vegan cream cheese alternative using a spatula.

Step 8/9

Let your frosting rest in the fridge for half an hour before decorating your cupcakes.

Step 9/9

Sprinkle the strawberry powder over the cupcakes and enjoy!

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Hannah Rieder

Procurement Manager

Our procurement manager Hannah is most known for her passion for food: from checking out new products in the supermarket or strolling through markets to cooking beetroot gnocchi and baking rosemary focaccia, or simply snacking on tasty treats. After a (food) tour through Southeast Asia and India and amassing an enormous spice collection, it was only natural to make food her profession. After training in wholesale and foreign trade at a large supermarket chain, she went on to study nutritional science.

At KoRo, Hannah is the procurement manager, which means she ensures that only the best quality products at the best prices make it onto our (digital) shelves. From soy protein crispies to cereals, biscuits and drinks, she looks after a wide range of products. Her foodie knowledge of plant-based cuisine, food trends and nutrition is even greater – and she regularly shares this expertise on our blog.

In her free time, Hannah enjoys exploring new places and cafés, travelling and reading a lot. When she cooks, she usually cooks on the spur of the moment and takes inspiration from whatever is available. If she sees an ingredient she doesn't know, she has to cook and try it straight away.

Hungry for more? Then check out the blog and find out all about kefir and kombucha, what actually constitutes a healthy diet, what phytochemicals are and why food is de-oiled.

Of course, a good read calls for a suitable snack!