Strawberry Jam Drop Cupcakes (Vegan)
I went to the farmers market on the weekend (I try to do this weekly) to get my fresh fruit and veggies for the week and there were the most beautiful strawberries at an amazing price. I couldn’t resist them and grabbed 1 kg (which for my American readers is around two pounds. Now my kids love strawberries and probably would have eaten them all as is, but with Miss Chloe’s third birthday approaching I thought I would practice some vegan strawberry jam drop cupcakes in preparation.
The idea for these cupcakes kind of came from my love of jam donuts (jelly donuts in other parts of the world) – which I can pretty much never get in a vegan variety so rarely eat anymore. It had been floating around in my mind for a while and I kind of thought it would be a little bit amazing – kind of a cross between a sponge cake and a jam donut. I think if you served it with whipped cream (or whipped coconut cream) it would be much more like a mini victoria sponge. In any case the result was delicious! They didn’t last long that is for sure and once again I was wishing I had made a double batch!
The cupcake is a simple vanilla cupcake – but to make it vegan I have used coconut oil instead of butter and plant milk instead of dairy. Eggs are not required as the apple cider vinegar reacts beautifully with the baking powder to get a lovely light and fluffy texture. I used smart sugar in these cupcakes too to keep the refined sugar down. I am not sure if this is available everywhere and it is still fairly new here in Australia – Smart Sugar is a blend of castor sugar and stevia (half and half). They were perfectly sweet and I was really pleased with the results. Of course if you can’t find smart sugar you can use all castor sugar or all stevia or make you own half and half blend. These cupcakes are amazing and this recipe is pretty much my base for all cupcakes – though the flavours and fillings do change from time to time.
You can watch how easy these are to make in the video below 🙂
These cupcakes are light and fluffy with a delicious homemade strawberry filling.
- 2 Cups Plain Four
- 2 Tbsp Corn Starch
- 2/3 Cup Smart Sugar (see notes)
- 2 tsp baking powder
- 1 tsp salt Pink Himalayan (or quality sea salt)
- 1 Cup + 2 Tbsp Plant Milk Soy or Almond works best
- 1 Tbsp Apple Cider Vinegar
- 1/3 Cup Coconut Oil extra virgin, melted
- 1 tsp Vanilla Essence
- 2 Tbsp Powdered Sugar optional
- 1 cup strawberries fresh, chopped small
- 1/4 cup smart sugar (see notes)
- 1/2 cup water divided (see notes)
- 1/2 lemon juice only
- 1 tbsp corn starch (see notes)
Pre-Heat the oven to 190 degrees C. / 375 degrees F.
Line a 12 muffin tin with cupcake liners
Add all dry ingredients (except powdered sugar) to a large mixing bowl and combine.
Make a well in the centre
Add coconut oil, plant milk, apple cider vinegar and vanilla essence to the well in the centre and then gently combine. You want to ensure that there are no lumps and the mixture is smooth but not over mix the batter.
Leave the mixture to stand for 5 minutes so the apple cider vinegar and baking powder have time to work their magic (this gives it the light and fluffy texture).
Spoon mixture evenly into the cupcake cases and bake for 20 mins (or until they lightly spring back when touched in the centre).
Allow to cool on a tray and then fill with strawberry filling (see below on how to make this) and sprinkle with powdered sugar (optional).
Add strawberries, sugar and lemon juice to a non stick pan over low-medium heat and cook for 2-3 mins until slightly softened.
Add half the water and continue to cook until strawberries are breaking down into a saucy consistency.
Add cornstarch and water mixture (see notes) and stir as the filling thickens. Once it has reached the desired thickness (see the video), take off the heat and add to a piping bag and allow to cool whilst the cupcakes cook.
Fill the cupcakes by poking the tip of the piping bag into the centre of the cupcake (creating a hole) and then squeezing the bag to fill. Go gently :-).
Smart Sugar is a blend of half castor sugar and half stevia available in Australia. If you don't have access to this use all stevia or all castor sugar (or make your own half and half blend).
With the strawberry filling divide the half cup of water into two 1/4 cups. Add one on it's own and then combine the other with corn starch to make a cornstarch mixture.