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!
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Step 1/9
Heat your oven to 180ºC and prepare the muffin trays.
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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.
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Step 3/9
Next, put all the dry ingredients in a bowl, add the liquid ingredients and mix the dough briefly.
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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.
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Step 5/9
Let your cupcakes cool briefly in the tin before removing them from the tin and letting them cool completely.
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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.
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Step 7/9
Next, fold in the vegan cream cheese alternative using a spatula.
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Step 8/9
Let your frosting rest in the fridge for half an hour before decorating your cupcakes.
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Step 9/9
Sprinkle the strawberry powder over the cupcakes and enjoy!
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Freeze-dried strawberry slices 350gContent: 0.35 kg (CHF 80.00 / 1 kg)
CHF 28.00 CHF 80.00 per 1 kg
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