The cutest pink and white cupcakes combine strawberries and coconut and are super easy to make.
200g plain flour
100g caster sugar
1 teaspoon of vanilla extract
1 1/2 teaspoons of baking powder
Pinch of salt
240ml dairy-free milk
40g apple sauce
150g strawberries (cut into small chunks)
3 tablespoons of desiccated coconut
Begin by preheating the oven to 180c and placing your 12 Sasstainable reusable cupcake cases in a cupcake tray.
In a large bowl sieve the flour and sugar and combine with the baking powder, 1 tablespoon of the desiccated coconut and salt.
In a separate bowl combine the vanilla extract, milk and apple sauce and then add to the dry ingredients and combine.
Fold 50g of the chopped strawberries into the mix and then split between the cupcake cases.
Bake in the oven for 22-25 minutes.
Meanwhile combine the remaining desiccated coconut and chopped strawberries.
Once the cupcakes are out of the oven and cooled for 10 minutes top with the coconut-covered strawberries.
Apple sauce is a great ingredient in vegan baking recipes because it replaces the wetness of an egg, while also gently sweetening the flavour!