Vanilla Cupcakes with Blackberry Coconut Cream

I love cupcakes, but usually the buttercream or cream cheese frostings are too sweet for my taste, specially coming from Europe. So this time, I tried whipped coconut cream for my vegan vanilla cupcakes with blackberry coconut cream.

The vegan vanilla cupcake recipe is from Isa Chandra. I didn’t have any vanilla bean, instead I increased the amount of vanilla extract.

The blackberry coconut cream is very easy to make and you don’t have to add a lot of sugar to get the perfect result. You could add more berries for a stronger blackberry flavour, but be aware that more berries will change the consistency of the whipped cream (see notes).

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Vanilla Cupcakes with Blackberry Coconut Cream

Vegan Vanilla Cupcakes with Blackberry Coconut Cream.

Prep Time20 minutes mins

Cook Time20 minutes mins

Total Time40 minutes mins

Course: Dessert

Servings: 12 cupcakes

Author: Fabio

Ingredients

• - For the cupcakes:
• 1 cup unsweetened almond milk
• 1 teaspoon apple cider vinegar
• 1 1/4 cups all-purpose flour
• 2 tablespoons cornstarch
• 3/4 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/3 cup canola oil
• 3/4 cup sugar
• 2 teaspoons pure vanilla extract
• - For the blackberry coconut whipped cream:
• 1 can of full fat coconut milk I used Thai Kitchen Premium Coconut Milk
• 3 teaspoons icing sugar or more if you like it sweeter
• 1 teaspoon vanilla extract
• a few fresh blackberries see notes

Instructions

• Preheat oven to 350 F. Line muffin pan with cupcake liners. Spray lightly with cooking spray.
• Whisk the almond milk and vinegar in a measuring cup and set aside for a few minutes to get curdled.
• Sift the flour, cornstarch, baking powder, baking soda, and salt into a large bowl and mix.
• Beat together the almond milk mixture, oil, sugar, vanilla extract in a large bowl.
• Sift in the flour, cornstarch, baking powder, baking soda, and salt, and mix until no large lumps remain.
• Fill cupcake liners two-thirds of the way and bake for 20 to 22 minutes.
• Transfer to a cooling rack to cool.
• Chill your coconut milk in the refrigerator overnight.
• The next day, chill a large mixing bowl 10 minutes before whipping.
• Remove the coconut milk from the fridge and remove the lid. Scrape out the top, thickened cream and leave the liquid behind (you could use it in a smoothie).
• Place hardened cream in your chilled mixing bowl. Beat for 30 seconds with a mixer until creamy.
• Then add vanilla and icing sugar and mix until creamy and smooth - taste and adjust sweetness as needed.
• Add the fresh blackberries and mix until well combined.
• If the cream is too runny, refrigerate in an airtight container - it will harden and set in the fridge again.
• Pipe the cupcakes and serve immediately.

Notes

I only added 9 blackberries, because I wanted the cream to be thick enough to pipe on the cupcakes without running down the sides.

• Cupcake recipe from Isa Chandra
• More delicious vegan treats for you: Check out my vegan recipes.