Wimbledon is famous for two things – tennis and strawberries! If you’re not keen on joining in with the sporty side of things, try out these delicious strawberries and cream cupcakes.
200g strawberries, plus extra to decorate
4 tbsp. milled flaxseed
100ml sunflower oil
100g golden caster sugar
175g gluten-free self-raising flour
1 tsp. bicarbonate of soda
For the buttercream icing:
60g dairy-free margarine
2 tbsp. rice milk (or other dairy-free milk)
½ tsp. vanilla extract
250g golden icing sugar
- Preheat the oven to 180°C, fan 160°C, gas 4, and line a 12-hole muffin or cupcake tin with paper cases.
- Hull the strawberries and place in a mixing bowl. Use a fork to mash them until pulpy and juicy. Set aside. Place the flaxseed in a bowl with 6 tablespoons of water, then stir together and set aside to thicken up.
- Pour the sunflower oil into a large mixing bowl, add the sugar and beat together until combined. Stir in the flaxseed and water mixture until incorporated. Add the mashed strawberries, then sift in the flour and bicarbonate of soda and use a metal spoon to fold them into the mixture.
- Divide the mixture evenly between the paper cases, level the tops and bake in the oven for 20-25 minutes or until fragrant and springy to the touch. Remove from the oven and transfer to a wire rack to cool completely.
- Now make the buttercream icing. Place the margarine, rice milk and vanilla extract in a mixing bowl, sift over half of the icing sugar and whisk all the ingredients together. This can be done by hand but I recommend using an electric whisk, as it takes some time to get the icing mixture to the right creamy consistency – about 4 minutes in total. Sift in the remaining icing sugar and continue to whisk until thick and glossy. Chill the icing in the fridge until you are ready to spread it over the cupcakes.
- Once the cupcakes are cold, top with the buttercream icing and decorate with the extra strawberries.