Ingredients
12
12 servings
- •1 ⅓ cups coconut cream
- •4 cups icing sugar
- •1 cup coconut oil, melted
- •1 cup maple syrup
- •⅔ cup almond milk
- •1 ⅓ cups flour
- •2 teaspoons baking powder
- •1 teaspoon salt
- •½ cup sugar
- •½ cup water
- •1 ½ cups strawberry
- •½ cup champagne, vegan-friendly, or sparkling wine
Instructions
- Prepare the coconut cream by whipping the coconut cream and icing sugar together, until you form soft peaks.
- Leave to chill in the fridge until set, for about 30 minutes.
- Meanwhile, preheat the oven to 180°C (350˚F) and line a cupcake tray with 12 cases.
- Make the cupcakes by mixing the coconut oil, maple syrup, and almond milk together.
- Fold in the flour, baking powder, and salt.
- Spoon into the cupcake cases.
- Bake for 15 minutes, or until golden brown and springy to the touch.
- 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.
- Simmer until the syrup is slightly thicker and has changed colour to a deep red. Set aside.
- Take the cakes out of the oven and leave to cool slightly for a couple of minutes.
- 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.
- Spoon the coconut cream on top and garnish with a strawberry.
- Enjoy!
Nutritional Facts
Per 12 servings
- Calories: 537
- Carbohydrate: 78g
- Fat: 24g
- Fiber: 0g
- Protein: 2g
- Sugar: 74g
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