On the lookout for a foolproof get together recipe? Attempt these strawberry frosting-topped oat cupcakes from the Orchids + Candy Tea: Plant-Ahead Recipes with Jamaican Taste & Southern Appeal cookbook.
What you want:
For the cupcakes:
1 cup vegan milk
1 tablespoon lemon juice
2 tablespoons floor flaxseed
6 tablespoons water
1 cup flour
1 cup rolled oats
¾ cup sugar
1½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
½ teaspoon floor cinnamon
⅓ cup vegan butter, melted
Unsweetened almond milk, if wanted
For the buttercream frosting:
½ cup vegan butter, room temperature
4 cups powdered sugar, sifted and divided
2 tablespoons strawberry preserves
1 tablespoon unsweetened almond milk
1 teaspoon vanilla extract
¼ teaspoon salt
12 strawberry halves or slices, for topping
What you do:
- For the cupcakes, preheat oven to 350 levels. Line a muffin pan with cupcake liners.
- In a small bowl, mix milk and lemon juice and put aside. In one other small bowl, mix flaxseed and water and put aside.
- In a big bowl, whisk flour, oats, sugar, baking powder, baking soda, salt, and cinnamon till mixed. Add milk combination, flaxseed combination, and melted butter, and use a hand mixer on excessive velocity to beat till simply mixed. If batter is simply too thick, add almond milk 1 tablespoon at a time till batter is pourable.
- Into ready muffin pan, pour batter till about two-thirds full. Place in oven and bake for 15 to twenty minutes, or till a knife inserted in middle comes out clear. Take away cupcakes from oven and let cool utterly in pan.
- For the buttercream, in a stand mixer fitted with paddle attachment, beat butter on excessive velocity till clean and creamy, about 2 minutes. Flip mixer to low and add half of powdered sugar, strawberry preserves, almond milk, and vanilla extract. Proceed mixing till mixed. Add remaining powdered sugar and salt, enhance velocity to excessive, and beat till mixed.
- Take away cooled cupcakes from pan and frost with buttercream. Prime every with a strawberry half or slice.
