Cacao Cupcakes with Strawberry Cream

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It's almost Valentine's Day! Surprise your loved one with these incredible Cocoa Cupcakes with Strawberry Cream.

Hello, beauties! Are you waiting for Valentine's Day? I must confess that we are not great on vacation, as we believe that you should celebrate love every day, and not only on special occasions. I'm right? But being a romantic vacation, it IS an opportunity to enjoy a meal that is… well, a little healthier than usual.

While making dessert for a family lunch over the weekend, I couldn't think of anything better than these little cocoa cakes with strawberry cream and portion control 😉 Although portion control isn't really very effective when you eat more than one .

This cupcake recipe, or should I say cupcake base, is a recipe that has been with me for many years, ever since I developed a fairly severe dairy allergy a couple of years ago, and was forced to eat dairy-free foods for A while. And this basic cupcake recipe never fails! It has no eggs or milk (I used soy milk), it has no butter and it is completely vegan. However, the coverage is not, so be careful if you have food allergies.

These cupcakes are gone, so if you're entertaining make sure to make a double batch! You can use any type of covering for decoration. Here I used sugar hearts and little sugar spheres, but you can also use fresh strawberries or even chocolate chips. These toppings are not very healthy, but being in the middle of winter, I didn't have fresh strawberries on hand, so sometimes you just have to manage 🙂

Cacao Cupcakes with Strawberry Cream

Performance: 12 Preparation time: 15 minutes Time to cook: 20 minutes Total time: 35 minutes

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Surprise your loved one with these incredible Cocoa Cupcakes with Strawberry Cream. Delicious and vegan base! cocoa, cake, cream, cupcakes, dessert, muffins, strawberries, valentine

Ingredients

  • 1 1/2 cup all-purpose flour
  • 1 teaspoon of baking powder
  • 1/3 cup unsweetened cocoa powder
  • pinch of salt
  • 2/3 cup sugar
  • 2 tablespoons of vanilla essence
  • 1 cup milk of choice
  • 1/2 cup sunflower seed oil
  • 2 teaspoons of vinegar
  • 150 g of strawberries, fresh or frozen
  • 50 g of sugar
  • 250 ml of whipped cream
  • 125 g mascarpone cheese
  • decoration of choice (such as sugar hearts or fresh strawberries).

Instructions

  1. Preheat oven to 180 ° C / 356 ° F (fan oven to 160 ° C / 320 ° F. Line muffin tin with paper molds.
  2. For the {vegan} base: Place flour, baking powder, cocoa powder, a pinch of salt and sugar in a bowl. In a separate bowl, mix the vanilla essence, milk and oil. Add wet ingredients to dry ingredients and mix well. Now add vinegar and mix it up quickly and immediately pour the mixture into the baking pan and place it in the oven. Bake for about 15-18 minutes, then remove it from the oven and allow the cupcakes to cool completely.
  3. For the cream: beat the whipped cream, then add mascarpone and combine well. Place in the fridge to set. In a skillet, add strawberries and 50 g of sugar and cook over medium heat, stirring regularly, until the strawberries are reduced and the sauce thickens, about 15 minutes. When cooked, purée with a mixer and let cool. Add the cooled strawberry puree to the mascarpone cream and combine well.
  4. Decorate your cupcakes: put the strawberry cream in a decoration bag, cut the bottom corner and squeeze the cream on the cupcakes. Then add the topping of choice, like sugar hearts or fresh strawberries on top. Repeat until all cupcakes are decorated.
Nutritional information:

Calories: 322.63 Total Fat: 20.33 g Saturated Fat: 7.35 g Sodium: 109.58 mg Carbohydrates: 33.05 g Fiber: 1.56 g Sugar: 19.32 g Protein: 3.88 g

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