Very Berry Vegan Cupcakes (gluten-free option) - A Recipe For Alzheimer's Society Cupcake Day | Evans-Crittens | Family Lifestyle Travel & Recipe Blog, Pembrokeshire, Wales, UK. expr:class='"loading" + data:blog.mobileClass'>

Wednesday, 7 March 2018

Very Berry Vegan Cupcakes (gluten-free option) - A Recipe For Alzheimer's Society Cupcake Day

Calling all baking pros, impatient icers, first-timers and late night whiskers -dust off your baking bowls and whip out your whisks because Alzheimer’s Society’s Cupcake Day is back on Thursday 14 June 2018. 
Whether you’re a baking novice or a seasoned pro, unite against dementia with family, friends and colleagues by baking or buying cupcakes to raise vital funds.
Now in its third year, Cupcake Day raised £1million last year and is this year aiming to raise £1.6million. In the past, the campaign has been supported by high profile celebrities including Suranne Jones, Paul Hollywood and Ruth Langsford. 
Dementia is set to be the 21st century’s biggest killer and affect 1 million by 2021. Each cupcake will help Alzheimer’s Society find a cure, improve care and offer help and understanding for people affected.
Whether you choose to celebrate on 14 June or mark the occasion another time in the month, there are no excuses not to get involved.Unite against dementia by signing up for Cupcake Day:

If you're joining in but need cupcake recipe inspiration take a look at this recipe for delicious Very Berry Vegan Cupcakes:

Very Berry Vegan Cupcakes (gluten-free option)

Serves: 16
Time: 1 hour
·         Ingredients

·         240g self-raising flour (or gluten-free flour)
·         220g caster sugar
·         5 tablespoons rapeseed oil
·         225 ml almond milk
·         190g fresh strawberry purée
·         1/2 teaspoon vanilla extract
·         1. Preheat the oven to 350F/180C for 15 minutes and line a cupcake tin with 16 large cupcake liners
·         2. Sift the flour and sugar into a large mixing bowl  
3. In another bowl, blend the strawberry purée, oil, almond milk and vanilla extract
4. Pour the strawberry mixture onto the dry ingredients and use an electric whisk to combine until the batter is smooth
5. Fill 16 cupcake liners two-thirds full with the batter and bake for 15-18 minutes
6. Set aside and place on a wire rack to cool completely
For the sumptuous strawberry icing
·         50g dairy-free margarine
·         300g icing sugar
·         50g fresh strawberry purée
·         Fresh strawberries for decoration
·         Multi-coloured sprinkles (optional)
Place the margarine in a large mixing bowl and sift in the icing sugar in stages, whisking well to ensure the icing is fluffy and smooth. Add the pureed strawberries to the mixture.
Once the cupcakes are cool, spread or pipe the icing onto the cakes and decorate with multi-coloured sprinkles and a fresh strawberry. The fresh strawberries in the decadently fruity icing means it’s best to ice the cakes immediately before serving.
Serve, share, enjoy!

Will you be joining in Cupcake day- what cupcakes will you be making?

You can unite against dementia by signing up for CupcakeDay here:

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