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Cook Time
-
Total Time
-
Yield
12 cupcakes
Ingredients
Coconut Cream
1 ⅓ cups coconut cream (400 g)
4 cups icing sugar (500 g)
Cupcake Batter
1 cup coconut oil (200 g), melted
1 cup maple syrup (200 mL)
⅔ cup almond milk (150 mL)
1 ⅓ cups flour (170 g)
2 teaspoons baking powder
1 teaspoon salt
Strawberry Champagne Syrup
½ cup sugar (100 g)
½ cup water (100 mL)
1 ½ cups strawberry (300 g)
½ cup champagne (100 mL), vegan-friendly, or sparkling wine
Nutrition Info
Calories 537
Fat 24g
Carbs 78g
Fiber 0g
Sugar 74g
Protein 2g
How to Make It
1. Step
Prepare the coconut cream by whipping the coconut cream and icing sugar together, until you form soft peaks.
2. Step
Leave to chill in the fridge until set, for about 30 minutes.
3. Step
Meanwhile, preheat the oven to 180°C (350˚F) and line a cupcake tray with 12 cases.
4. Step
Make the cupcakes by mixing the coconut oil, maple syrup, and almond milk together.
5. Step
Fold in the flour, baking powder, and salt.
6. Step
Spoon into the cupcake cases.
7. Step
Bake for 15 minutes, or until golden brown and springy to the touch.
8. Step
While the cakes are baking, make the strawberry champagne syrup by bringing the sugar, water, strawberries, and champagne to the boil in a saucepan over a medium-high heat.
9. Step
Simmer until the syrup is slightly thicker and has changed colour to a deep red. Set aside.
10. Step
Take the cakes out of the oven and leave to cool slightly for a couple of minutes.
11. Step
Poke several holes in each one and pour about 2 teaspoons of the strawberry champagne syrup on top, so that it seeps into the holes and is glistening on top.
12. Step
Spoon the coconut cream on top and garnish with a strawberry.
