Скачать или смотреть VEGAN ETON MESS CUPCAKES

These vegan Eton Mess Cupcakes are a dreamy bake for spring or summer! With a light and fluffy vanilla sponge, filled with a strawberry jam secret centre, topped with a mountain of creamy vanilla buttercream and decorated with diced strawberry and crumbled vegan meringue.

I hope you LOVE this recipe! If you try them be sure to leave a comment and tag @aveganvisit on social media - I love to see your re-creations! Enjoy :) x

☼ OTHER VEGAN RECIPES YOU’LL LOVE:

Banoffee Pie Cupcakes:    • BANOFFEE PIE CUPCAKES WITH A CARAMEL CENTRE  
Raspberry Trifle Cupcakes:    • RASPBERRY TRIFLE CUPCAKES (VEGAN)  
Rhubarb Crumble CupCakes:    • RHUBARB CRUMBLE & CUSTARD CUPCAKES (VEGAN)  

You'll find lots more delicious vegan recipes at www.aveganvisit.com

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✎ RECIPE:

www.aveganvisit.com/home/eton-mess-cupcakes

INGREDIENTS

*For the cupcakes:*

75g coconut oil, melted, at room temperature
200g dairy free milk, at room temperature
1 tsp vanilla extract
200g self raising flour
110g caster sugar
1/2 tsp baking powder

*For the buttercream:*

140g dairy free butter (the block kind, not spreadable)*
400g icing sugar
1 tsp vanilla
2 tsp dairy free milk

*To decorate:*

Fresh strawberries (approx 9 or 90g), finely diced
Strawberry jam (approx 9 tsp or 55g)
Vegan meringue (approx 10g)

INSTRUCTIONS

*To make the cupcakes:*

1. Preheat the oven to 180°C fan (200°C conventional / 400°F / gas mark 6) and line a cupcake tin with 9 large cupcake cases.
2. Melt the coconut oil and set it aside to cool to room temperature.
3. In a large mixing bowl add the dairy free milk and vanilla.
4. Add the caster sugar, flour and baking powder.
5. Add the coconut oil.
6. Mix briefly with a whisk to combine. Don’t over-mix as this can affect the texture of the cake, just whisk enough to bring the mixture together.
7. Divide the mixture between the cupcake cases, so that the cases are around 3/4 full.
8. Bake for 18-20 minutes until a knife/skewer inserted into the centre of the cupcake comes out clean.

*Make the buttercream:*

1. Add the block butter, icing sugar, vanilla and dairy free milk to a mixing bowl fitted with the balloon whisk attachment.
2. Mix on a medium-high speed for a couple of minutes until the mixture is smooth and creamy. Stop the mixer and scrape down the bowl as necessary to ensure everything is combined.

*Decorate the cupcakes:*

1. Cut out the centre of each cupcake to leave a fillable core. See the recipe video for an example. Keep the ‘lid’ section of the core you have removed, you’ll need this later.
2. Fill each core with strawberry jam and place the ‘lid’ back on to seal it in.
3. Pipe the buttercream on top.
4. Decorate with diced fresh strawberry and crumbled vegan meringue.

NOTES

Vegan / Dairy Free / Egg Free

Use a block-style dairy free butter when making buttercream rather than a spreadable margarine as this will give a nice firm texture that holds its shape (like regular buttercream). Stork Original Baking Block, Flora Plant Butter Unsalted and Naturli Vegan Butter Block all work well.

Recipe inspired by: 🇬🇧 England

Please check the allergens on the ingredients you purchase before use. The allergen information provided in this recipe is intended as a guide only and is based on the specific ingredients and brands used at the time of creating the recipe, therefore we cannot guarantee that the same will apply to the ingredients you use.