Iced Vovo Cupakes (Jam-Filled Cupcakes)

Name: Iced Vovo Cupakes (Jam-Filled Cupcakes)
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 1 cup soy milk; 1 tbsp apple cider vinegar, or lemon juice; 150g sugar; 1/2 cup sunflower oil; 2 tsp vanilla bean paste; 180g all purpose flour; 2 tsp baking powder; 1/2 tsp salt; 400g icing sugar; 200g vegan butter (I use nuttelex original); 6 tbsp freeze dried strawberry powder; 1/2 tbsp vanilla bean paste; Pinch of salt; 1-2 tbsp soy milk; Desiccated coconut; Raspberry jam

1 step

Prep:15minCook:15min

The most delicious jam-filled cupcakes you will ever eat!

Updated at: Thu, 17 Aug 2023 12:01:03 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories443.8 kcal (22%)

Total Fat20.9 g (30%)

Carbs62.1 g (24%)

Sugars48.3 g (54%)

Protein2.5 g (5%)

Sodium263.4 mg (13%)

Fiber1.1 g (4%)

% Daily Values based on a 2,000 calorie diet

Ingredients

12 servings

Instructions

Step 1

Preheat oven to 180ºC. Put soy milk and apple cider vinegar into a large mixing bowl and set aside to let curdle a bit while you mix your flour. In a separate bowl, weigh out your flour and add baking powder and salt and give it a little mix - set aside. Return to your soy milk bowl and add sugar, oil and vanilla and whisk til well combined! Sift in your flour mix and whisk in until just incorporated and there are no scraps of flour left. Line a cupcake tray with 12 patty pans and divide the batter equally (it’s a scant 1/4 cup of batter per hole). Bake for 12-15 minutes. To make the icing, whisk all ingredients together using an electric mixer. When cupcakes are completely cool can use an apple corer to take out a chunk of centre and fill with raspberry jam. Pipe buttercream on top, sprinkle with coconut, top with a raspberry!