Immune Boosting Vegan Strawberry Cupcakes

We are celebrating the Barbie Movie release at Morlife HQ the only way we know how...With Vegan Strawberry Cupcakes! These cupcakes are not only pretty in pink, but they're also made with real strawberries packed with Vitamin C and a sneaky dose of our Berry Active Immune to keep you fighting fit this winter! Plus we've added a teaspoon of Beetroot Powder for a naturally bright pink colour without any artificial ingredients.

Paired with a sweet and creamy strawberry jam icing, they make for the perfect treat to enjoy with a cup of tea. Give our pink delight, immune-boosting cupcakes a go and let us know what you think!

2 ½ cups all-purpose plain flour

1 cup granulated sugar

3 tsp baking powder

½ tsp baking soda

1 tsp Morlife® Beetroot Powder

1 tsp Morlife® Berry Active Immune

Pinch of salt, optional

WET INGREDIENTS

3 cups ripe strawberries

⅓ cup dairy-free milk

⅓ cup coconut oil

1 tbsp apple cider vinegar

1 tsp vanilla extract

ICING INGREDIENTS

3 tbsp strawberry jam

200 g vegan butter

¾ cup icing sugar 

METHOD

1. Preheat oven to 180°C. Line 1-2 cupcake trays with liners.
2. Add all your strawberries to a blender or food processor. Puree until smooth. Set aside.
3. Add all the dry ingredients to a mixing bowl and mix until combined.
4. Add the strawberry puree and the rest of the wet ingredients to the mixing bowl. Fold the mixture until just combined.
5. Divide the batter between your cupcake liners. Bake the cupcakes for 18-20 minutes.
6. To prepare the icing, beat icing sugar and strawberry jam in a medium bowl until a smooth consistent paste forms. Add the vegan butter and beat until combined.
7. Smooth icing over cupcakes, decorate and enjoy!

SHOP THE RECIPE