Strawberry Rhubarb Cupcakes

Prep Time 10 mins
Cook Time 40 mins
Total Time 50 mins
Yields 14 cupcakes

Ingredients

    Strawberry Rhubarb Jam

    • 1 tablespoon maple syrup (honey will work)
    • 9 large strawberries sliced
    • 1/3 cup chopped rhubarb (about 1 stalk)

    Vegan Whipped Cream

    • 1 can of full fat coconut milk refrigerated for at least 1 full day in the fridge upright
    • 2 tablespoons coconut sugar (or sweetener of your choice)
    • Splash of vanilla extract
    • 1 box of Simple Mills Vanilla Cake Mix (or your favorite cupcake mix)

    Directions

    1. Preheat the oven to 350 degrees
    2. Strawberry Rhubarb Jam:
    3. Place maple syrup, strawberries and rhubarb in a sauce pan and bring to a low boil
    4. Simmer for about 5-7 minutes then let cool for about 15-20 minutes
    5. Vegan Whipped Cream:
    6. Chill the bowl and mixer tools in the freezer for 20 minutes
    7. Scoop the coconut milk out of the can but don't let the liquid pour in, leave the liquidy part in the can (the milk will be pretty hard)
    8. Cream the coconut milk with your hand mixer for 2-3 minutes until it's creamy
    9. Add in the coconut sugar (or sweetener of your choice) and cream together for another minute or so
    10. Cupcakes:
    11. Begin preparing the cupcakes according to the package (I used coconut oil instead of grapeseed or canola)
    12. Once the rhubarb jam is cooled, fold into the cupcake mix
    13. Pour batter into each cupcake liner and place in the oven to bake for 18-20 minutes; when cooled, top with Vegan Whipped Cream and additional strawberries if you'd like.

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