Make these vegans strawberry crunch cupcakes from scratch and enjoy some flavorful strawberry cake topped with a fun crunchy strawberry crumble topping.
freeze-dried strawberries, or fresh strawberries cut in half
Instructions
Strawberry crunch cupcakes
Preheat your oven to 325°F (160°C), and place cupcake liners in each cavity of your cupcake pan.
Crush together the golden oreos and freeze-dried strawberries into a coarse crumb.
In a large bowl, whisk together the flour, cornstarch, baking powder, baking soda and sea salt.
Place all the wet ingredients in the container of a blender, and mix on low until smooth. Whisk the wet ingredients into the dry ingredients and scrape the mixing bowl with a silicone spatula as needed.
Finely crush the freeze-dried strawberries and mix them into the batter. Adjsut the amount of strawberry extract to taste. Optional: Add food coloring to reach your favourite shade of pink.
Using a large ice cream scoop, fill each liner ⅔ of the way. Gently tap your cupcake pan against your countertop to remove any air bubbles in the batter. Sprinkle some of the strawberry crunch topping on the top of each of the cupcakes.
Bake for 25 to 30 minutes, or until a toothpick inserted in the middle comes out clean.
Brush off any excess crunch topping before transfering the cupcakes to a wire cooling rack to cool completely.
Decoration
Make a half recipe of Swiss meringue buttercream, or your favorite pipeable icing, and transfer in a pastry bag with a Ateco 845 piping tip, or another large closed star pastry tip
Pipe a buttercream rosette on top of each cupcake and refrigerate until cold and firm.
Right before serving, add some crunch topping on the bottom of the buttercream rosettes and top with a half Oreo and strawberry. Enjoy