Vegan Strawberry Shortcake Cupcakes Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the Cupcakes:</li><li class="ingredients-single-item">240g all-purpose flour</li><li class="ingredients-single-item">200g granulated sugar</li><li class="ingredients-single-item">1 tsp baking soda</li><li class="ingredients-single-item">1/2 tsp salt</li><li class="ingredients-single-item">240ml unsweetened almond milk (or any plant-based milk)</li><li class="ingredients-single-item">80ml neutral vegetable oil</li><li class="ingredients-single-item">1 tbsp apple cider vinegar</li><li class="ingredients-single-item">2 tsp vanilla extract</li><li class="ingredients-single-item">For the Strawberry Topping:</li><li class="ingredients-single-item">300g fresh strawberries, hulled</li><li class="ingredients-single-item">3 tbsp granulated sugar</li><li class="ingredients-single-item">1 tbsp lemon juice</li><li class="ingredients-single-item">For the Coconut Whipped Cream:</li><li class="ingredients-single-item">2 cans (400ml each) full-fat coconut milk, refrigerated overnight</li><li class="ingredients-single-item">3 tbsp powdered sugar</li><li class="ingredients-single-item">1 tsp vanilla extract</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">12-cup muffin tin</li><li class="equipment-single-item">Cupcake liners</li><li class="equipment-single-item">Stand mixer or electric hand mixer</li><li class="equipment-single-item">Piping bag with large round tip</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Begin by preheating your oven to 180°C and line a 12-cup muffin tin with paper liners. This recipe works best when all ingredients are at room temperature, so set out your refrigerated items about 30 minutes before starting.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>First, prepare your strawberry topping so it has time to develop flavor. Reserve 4-5 strawberries for garnish, then dice the remaining strawberries into small pieces. In a bowl, gently mix the diced strawberries with 3 tablespoons of sugar and lemon juice. The sugar will draw moisture from the strawberries through osmosis, creating a delicious macerated fruit with syrup. Set aside at room temperature, stirring occasionally.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>For the cupcakes, whisk together the flour, sugar, baking soda, and salt in a large bowl until well combined. Creating this dry mixture first ensures even distribution of leavening agents and prevents over-mixing later.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>In a separate bowl, combine the almond milk and apple cider vinegar. Let it sit for 5 minutes - this creates a vegan "buttermilk" that will react with the baking soda to provide lift and tenderness in your cupcakes. Then add the oil and vanilla extract to this mixture.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Pour the wet ingredients into the dry ingredients and whisk just until combined. Be careful not to overmix - stop when no dry flour pockets remain but the batter still looks slightly lumpy. Overmixing develops gluten, which can make your cupcakes tough instead of tender.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Divide the batter evenly between the cupcake liners, filling each about 2/3 full. Using an ice cream scoop helps ensure uniform cupcake size. Tap the pan gently on the counter a few times to release any large air bubbles.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean with just a few moist crumbs. Resist the urge to open the oven door during the first 15 minutes of baking - this drop in temperature can cause uneven rising.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Allow the cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. The cooling process is crucial - if you top warm cupcakes, your coconut whipped cream will melt immediately.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>While the cupcakes are cooling, prepare the coconut whipped cream. Take your refrigerated coconut milk cans and open them without shaking. Scoop out only the thick white cream that has separated to the top (save the clear liquid for smoothies). The success of coconut whipped cream depends entirely on this separation - if your cream isn't firmly set, your topping won't whip properly.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Using a stand mixer or electric hand mixer, beat the coconut cream on high speed until light and fluffy, about 3-4 minutes. Add the powdered sugar and vanilla extract, then beat for another minute until fully incorporated. The mixture should hold soft peaks - be careful not to overwhip as it can become grainy.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Once cupcakes are completely cool, use a small knife to cut out a small circle from the top center of each cupcake, about 2cm in diameter and 1.5cm deep. This creates a little well for your strawberry filling. Save these cake pieces for decoration.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Spoon a small amount of the macerated strawberries and their juice into each cupcake well. The cake will absorb some of the strawberry syrup, infusing flavor throughout.</li><li class="MethodStepper"><h4 class="step-title">Step 13</h4>Transfer your coconut whipped cream to a piping bag fitted with a large round tip. Pipe a generous swirl of cream onto each cupcake, covering the strawberry filling. If the cream becomes too soft while working, place it in the refrigerator for 10-15 minutes to firm up again.</li><li class="MethodStepper"><h4 class="step-title">Step 14</h4>Top each cupcake with some of the remaining macerated strawberries. Slice your reserved fresh strawberries and place one decorative slice on each cupcake. For an extra touch, crumble the reserved cake pieces and sprinkle some on top.</li><li class="MethodStepper"><h4 class="step-title">Step 15</h4>Serve immediately or refrigerate for up to 4 hours before serving. These cupcakes are best enjoyed the day they're made, as the moisture from the strawberries will eventually soften the cupcakes and whipped cream. If you need to make ahead, prepare the components separately and assemble just before serving.</li></ol>