This creamy strawberry buttercream is 100% vegan, easy to make, and perfect for a Valentine's Day treat. Topped on easy, vegan vanilla cupcakes - this recipe is sweet and tangy and absolutely amazing!
- 1 cup plant milk
- 1 teaspoon apple cider vinegar
- 1/3 cup safflower oil or vegetable oil
- 1 teaspoon vanilla extract
- 1.25 cup all-purpose flour
- 2 tablespoons cornstarch
- 3/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 3/4 cup sugar
- 1 cup fresh strawberries sliced
- 8 tablespoons Earth Balance vegan buttery sticks 4 ounces, softened
- 1.25 cups vegan confectioner's sugar also known as powdered sugar or icing sugar
-
Preheat your oven to 350°F (177°C) and line a cupcake pan with 12 cupcake liners. In a large measuring cup, combine plant milk and apple cider vinegar to make "buttermilk." Set aside to curdle, about 10 minutes.
-
Meanwhile, sift together flour, cornstarch, baking powder, baking soda, and sugar. Whisk to combine.
-
When your buttermilk is ready, add oil and vanilla extract to the measuring cup. Stir to combine. Add the wet ingredients into the bowl with the dry ingredients and mix until well-combined. Evenly measure out 12 cupcakes into the cupcake tin and bake for about 20 minutes, until the cupcakes start to lightly brown or bounce back when touched. Cool completely before frosting.
-
Place fresh, sliced strawberries in blender and purée until smooth. Add the strawberry purée into a small pot and place on medium-heat. Reduce the purée to about half, stirring frequently (about 10 minutes). Pour into a small bowl and let cool.
-
In a medium bowl, use a hand mixer to beat the softened vegan buttery sticks until light and creamy. Slowly add confectioner's sugar, about 1/4 cup (30g) at a time, and reduced strawberry purée, about 2 tablespoons at a time, using your hand-mixer to cream the butter, sugar and strawberry purée together.