STRAWBERRY-TOPPED CUPCAKES

SERVES 12 CUPCAKES

FOR THE CUPCAKES

2 1⁄2 cups (300 g) (11oz) flour

1 cup (220 g) (7.8oz) sugar

2 tsp baking powder

1⁄2 tsp baking soda

1⁄2 tsp salt

1 tsp vanilla extract

6.5 ounces (200 g) soy milk

2⁄3 cup (130 g) (4.6oz) sunflower oil

FOR THE STRAWBERRY SAUCE

2 pounds (1 kg) strawberries

1 cup (200 g) (7.1oz) sugar

FOR THE DECORATION

1 3⁄4 cups (450 g) (16oz) vegetable whipping cream

Strawberries

NUTRITIONAL VALUES

Calories: 198kcal
Fat: 9.7g (6g S.Fat)
Carbs: 255g
Protein: 4g
Sugar: 16.5g
Sodium: 207mg

METHOD

Combine all dry ingredients in a mixing bowl (flour, sugar, baking soda, salt, and baking powder). Combine the soy milk, oil, and vanilla extract in a mixing bowl. Whip the mixture with a wire whisk.

Fill each cupcake liner halfway with batter.

Bake at 355° F (180° C) for about 24 minutes, or until a toothpick inserted into the centre of each cupcake comes out clean. Place them in a cool place for a few hours.

To make the strawberry sauce, cut the strawberries into pieces and place them in a saucepan with the sugar. Crush and strain thoroughly to remove any lumps or seeds. Place it in the refrigerator to keep it cool.

Whip the vegetable cream and place it in a pastry bag to make the decoration. Strawberries sliced Pour the strawberry sauce into a soup plate and top with the cupcake.

Garnish with whipped cream and sliced strawberries. Serve immediately.