Missing pastries from Chile so much that I created these vegan cupcakes that remind me of the rich and sweet flavors of Chilean pastries. These delicate cupcakes have a rich vanilla flavor with the star of the hour filling of sweet strawberries and rich caramel. Once you take a bite you not only get that strong vanilla flavor but that delicate caramel strawberry filling that will have you wanting two more cupcakes right away. A glass of soy milk or tea might be a must to satisfy the rich flavor.
Recipe is for 12 large cupcakes. Total prep time about 45 min-1 hour but that depends on experience etc. Feel free to adjust anything because essentially that's how you become your own recipe maker. This is just my recipe. Always taste your batter before actually using it, that's really the key to cooking. I don't understand when people don't do this. It also catches mistakes or how to adjust the taste to your palette.
Starting with the batter. You will need:
FOR THE FROSTING!
For the vanilla frosting you will need:
For your filling you will need:
Caramel:
Recipe is for 12 large cupcakes. Total prep time about 45 min-1 hour but that depends on experience etc. Feel free to adjust anything because essentially that's how you become your own recipe maker. This is just my recipe. Always taste your batter before actually using it, that's really the key to cooking. I don't understand when people don't do this. It also catches mistakes or how to adjust the taste to your palette.
Starting with the batter. You will need:
- 1 3/4 cups of flour
- 1 cup sugar
- 1 teaspoon baking powder
- 1 teaspoon of baking soda
- 1/2 teaspoon salt
- 1 cup trader joes vanilla soy milk
- 1/2 cup canola oil
- 2 tablespoons of PURE vanilla abstract
- 1 tablespoon of white or apple cider vinegar.
FOR THE FROSTING!
For the vanilla frosting you will need:
- 1/2 of non-hydrogenated vegetable shortening
- 1 1/2 cups of powdered sugar
- 1/2 teaspoons unsweetened soy milk. I just used my vanilla one because its my fav.
For your filling you will need:
- 4-6 large strawberries
- 1 tablespoon of sugar
Caramel:
- 1/4 cup of maple syrup or you can use any syrup
- 1/4 cup creamy unsalted raw almond butter
- 1/6 cup coconut oil
- 1 teaspoons pure vanilla abstract
- 1/8 teaspoon fine grain sea salt
LETS START BAKING WOOOOOO!
Put on your favorite "to get stuff done" music and start.
*Preheat oven to 375 degrees also make sure there is nothing in there before you do this!!! Line your cupcake sheet with 12 liners.
Batter UP!!!!!!!!!!!!!!
Preparation time: 10 min
Mix anything that is NOT liquid in one large bowl. In a medium bowl mix anything that is liquid. Then slowly pour the liquid mixture into the dry mixture while still mixing. I mix with a fork or whisk. Fill each cupcake about 2/3 full with the batter. Leave inside oven for about 15-20 minutes.
WHILE THAT'S COOKING LETS MAKE THE FILLING!
Prep time: 5-10 min
Wash your strawberries and dice them. Just make them really tiny, think about how these are eventually going inside your cupcake....through a hole you will make later. Then pour the sugar on top of the strawberries, mix then let them sit so that the sugar gets absorbed into the strawberries.
Caramel part
the sticky part! the delicious part!pour all ingredients into a medium frying pan at medium heat. Whisk ingredients for 3-4 minutes. (I cooked for 24 cupcakes so thats more caramel than you might have)
Inserting the filling!
Actually this is the sticky part. Once your cupcakes have cooled you may start this is going to be a little tricky but im here for you and I will walk you through!
Make sure your hands are supa dupa clean and under your nails too. I prefer to use my pinky for this but you can use a toothpick. Make a hole in the middle of the cupcake and gently press inside the cupcake, do this all around to create space for the filling.
Insert into the hole with one of those incing gloves about 1-2 teaspoons of caramel first then insert about 1/2-1 teaspoon of strawberries with your finger (if you dont have the glove thingy use a ziplock bag and just cut the edge to push the caramel through). make sure you are filling a good amount of the cupcake by pushing the ingredients down, pack them in there. I also like to spread a little of the caramel on top of the cupcake. Make sure you keep some strawberries to put on top of the cupcake to decorate the frosting. Let the cupcakes cool so that the caramel becomes a little more dense.
YOU'RE ALMOST DONE BECAUSE YOU'RE AT THE FROSTING PART NOW!!!!!!!!
This the easy part. You can use a handle held mixer or a stand up one. First mix the vegetable shortening on low until smooth, then add the powdered sugar, vanilla and soy milk. Add the soy milk 1 teaspoon at a time until you reach desired fluffyness. Then beat on high for about 2 minutes or until desired consistency. Cover the cupcakes in frosting, add a few strawberries and you're done.