The great thing about these cupcakes is that the flavours are so mild and blend so beautifully together. You’ve got the light flavours of vanilla blending with the sweet-scented flavours of strawberries.

In order to make these vanilla cupcakes, you’re going to start by preheating your oven to 350 degrees. Line your cupcake pans with cupcake liners (you’ll need approximately 15). Once you have that ready, grab two bowls and you’ll be ready to start making your vanilla cupcakes. In a large mixing bowl, stir together coconut milk, water and vinegar. Stir until milk is curdled.

Add the sugar, oil, and vanilla. Slowly whisk in flour mixture. Beat for 1 minute. Gently fold in diced strawberries. Pour batter into prepared cupcake pan. Bake for 16-18 minutes, or until a toothpick inserted in centre of the cupcake comes out clean. Place cupcakes on the cooling rack and cool completely. To make the buttercream, start by placing strawberries in blender or food processor and puree until smooth. In mixing bowl of a large standing mixer, beat together vegan butter and shortening for 1 minute.

Add sifted powdered sugar, 2 tablespoons strawberry puree and vanilla. Beat for an additional 2 minutes. Add an additional 1-2 teaspoons of puree if needed. Beat until buttercream is light and fluffy. Place in a piping bag with large star tip and frost cooled cupcakes. Top with sliced strawberries. If the frosting starts to soften, place cupcakes in refrigerator. Best served within 1-2 days. If not serving the same day, store cupcakes in refrigerator.


  • 2/3 cup polyunsaturated spread
  • 2 teaspoons vanilla extract
  • 1 cup caster sugar
  • 1 1/2 cups self-raising flour
  • 1 egg
  • coloured sprinkles, to decorate


  • 2/3 cup polyunsaturated spread
  • 2 1/2 cups icing sugar mixture
  • 1 teaspoon strawberry essence
  • red food colouring


  1. Preheat oven to 180°C. Line 30 holes of three 12-hole, 40ml-capacity patty pan with paper cases.
  2. Using an electric mixer, beat the spread, vanilla extract, sugar, flour, egg and 3/4 cup cold water on low speed for 1 minute.
  3. Increase speed to high. Beat for a further 4 minutes or until mixture has thickened. Spoon into patty cases.
  4. Bake for 12 to 15 minutes or until golden brown and a skewer inserted into one cake comes out clean. Stand cakes in pans for 2 minutes before turning out onto a wire rack to cool.
  5. Make icing. Using an electric mixer, beat the spread, icing sugar and strawberry essence in a bowl until light and fluffy.
  6. Add 2 to 3 drops of food colouring and beat to combine. Place icing in a piping bag or plastic bag with one corner snipped off. Pipe icing onto cakes. Top with sprinkles. Serve.