Vegan cupcakes can be tricky. How do we get them so white and with a perfect dome top? I’ve finally mastered this recipe and you can now bake the perfect vegan cupcakes.
These vegan butterfly cupcakes are simply the cutest. This recipe is very easy to bake and you can use the cupcake recipe as a stand alone bake too. These cupcakes are my best recipe yet (I have another 2 my my site but this is the best so far). The cupcake crumb is perfectly white, soft, fluffy and has that great dome effect we are all chasing when we bake cupcakes – especially vegan ones. This recipe is part of my Vegan High Tea Special and I will be releasing very easy vegan recipes that you can bake to create your own High Tea experience.
Here are a few quick tips for making the perfect vegan cupcakes
- Make sure your oven is heated to the correct temperature before your cupcakes go into the oven
- Bake on the top rack of your oven, this will help create that dome effect
- Use high quality vanilla, this will have a big impact on the flavour
- Remove cupcakes from pan after 5 mins (it will be hot so be careful) this will stop the bottoms from becoming soggy
- Don’t over mix your batter otherwise your cupcakes will be chewy
Vegan Butterfly Cupcakes
- 200 mls neutral vegetable oil ¾ cup + 2 teaspoons
- 200 g caster sugar ¾ cup + 2 tablespoons
- 250 g plain soy milk 1 cup
- 1 tablespoon white vinegar
- 55 mls water at room temperature
- 1 ½ teaspoon vanilla bean paste
- 310 g plain all purpose flour 2 cups + 2 teaspoons
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon sea salt
- 150 g fresh or frozen strawberries thawed and drained, chopped, almost 1 cup
- 80 g caster sugar ⅓ cup
- 1 tablespoon lemon juice
- 160 g vegan butter or margarine ⅔ cup
- 155 g icing or confectioners sugar 1 ¼ cup
- 1 teaspoon vanilla bean extract
- 1-2 tablespoon boiling water if needed
- Pinch of sea salt
- Preheat your convection oven to 180°C/350°F and line 12 cupcake tins with cupcake papers.
- In a medium sized mixing bowl, mix together oil and sugar.
- In a separate small bowl, mix together soy milk and vinegar to make a thick buttermilk substitute. Add water and vanilla, stirring to combine. Pour into oil and sugar mix and mix together well.
- In a large mixing bowl, sift together all your dry ingredients. Make a well in the middle and pour in the liquid ingredients. Mix together gently with a whisk until just combined.
- Using an ice cream scoop, divide the batter equally between the cupcake tins, filling each ¾ of the way to the top.
- Bake on the top rack of your oven for 12-15 mins, or until a skewer comes out clean with almost no cake crumbs.
- Allow to cool in pan for 5 mins before turning onto a cooling rack.
MAKE STRAWBERRY JAM
- Place the strawberries in a large saucepan along with the sugar and lemon juice. Cook gently over a low heat, stirring occasionally until the sugar is dissolved.
- Bring to a vigorous boil and cook for about 3-4 minutes. Mash the fruit with the back of your spatula if you want the texture a bit smoother and less chunky. Watch carefully, stirring often,to make sure it doesn't burn or overcook. The bubbling will start to slow as it thickens.
- To check it’s ready, place a spoon in the freezer for a few minutes. Remove and add a small amount of jam. Run your finger through the middle (be careful; it’s hot!) and if the jam doesn’t flood to fill the hole, it’s ready. Remove from heat and set aside.
MAKE BUTTERCREAM FILLING
- Warm butter in the microwave until softened but not melted. Place in a large mixing bowl and using a hand mixer, beat on a low speed until completely smooth and lump free.
- If there are still lumps, add 1-2 tablespoons of boiling water and beat. If there are still lumps after that, remove 2 tbsp of the mixture and melt completely before adding back into the bowl. Beating vigorously until smooth.
- Sift icing sugar and add a cup at a time into the bowl whilst beating on low speed. Add vanilla, flavours and salt and beat until combined.
- Place the bowl in the fridge for about 30 minutes to set. It should be firm enough to spread without running or dripping.
HOW TO ASSEMBLE YOUR CUPCAKES
- Once your cupcakes and jam have completely cooled, use a sharp paring knife and cut a 2cm-deep x 3cm-wide piece from top of each cupcake.
- Cut each of the cupcake tops in half.
- Pipe your buttercream into each hole and then swirl over the top to make a small dome.
- Spoon your jam down the middle of your buttercream.
- Arrange the cut cake tops on each side of the jam to form wings.
See my other recipe for one bowl vegan vanilla cupcakes
This recipe was published in Nourish Magazine