Spiced cupcakes with strawberry icing

Ted Baghurst

This recipe has been supplied by Cosset Cafe who has developed quite the following for its vegan fare. This sweet treat, from owner Kellie Gray, makes the most of the season's strawberries.

Cakes

2 1/8 cups	Plain flour
1 1/8 cups	Sugar, organic
½ tsp	Baking soda
2 tsp	Baking powder
1 tsp	Ground cinnamon
½ tsp	Ground ginger
¼ tsp	Ground nutmeg
¼ tsp	Ground cardamom
¼ tsp	Sea salt, fine
½ cup	Soya bean oil, soy
1 ½ cups	Soy milk
1 Tbsp	Cider vinegar
1 tsp	Vanilla extract

Icing

1 punnet	Strawberries, for icing and decoration (Main)
2 Tbsp	Olivani, or similar alternative
1 scoop	Icing sugar, enough to form a spreadable ising

Directions

For the cakes

1. Preheat oven to just 140C. Sift together dry ingredients.
2. Combine wet mix.
3. Add wet mix to dry mix and fold together gently being careful not to over mix.
4. Fill cupcake cases ¾ full and bake for about 25 minutes until bouncing back and slightly golden.
5. Once cool you can top with icing and garnish with fresh strawberry.

The icing

1. Mash together a couple of fresh strawberries with the back of a fork.
2. Add two tablespoons of Olivani or a similar alternative. Use electric beaters to whip together, adding icing sugar until you reach a firm yet spreadable consistency.

Note:You can use any alternative base oil and milk for this recipe.