This year marks the first year of my life that I’ve actually cared about Wimbledon! Before this year, I’ve never watched Wimbledon or really watched any kind of tennis at all; I’m more of a runner, I’m so unco-ordinated, I could never play myself!
But this year, I’ve done a lot of coverage of the Wimbledon tennis championships for work, as it’s in the area of London we cover, so I’ve watched a lot of what was on telly… And I’ve really enjoyed it!
My sister taught me the rules of the match so that I could watch it and be interested in it (I supported Djokovik from the start!) and it’s been great, I’m really happy that I got involved in it this year.
The quintessential Wimbledon snack is strawberries and cream – which I love – so I thought I’d make a vegan alternative snack. Wimbledon may be over for another year, but strawberries and cream cupcakes are a great treat for the whole of summer.
These ones even have little chunks of strawberry in the batter, so they’re really light and tasty.
Hope you like them!
110g of vegan margarine
225g of golden caster sugar
Egg replacer for two large eggs
150g of self-raising flour, sifted
125g of plain flour, sifted
120ml of soy milk
100g of fresh strawberries
115g of vegan margarine
Four tablespoons of soy milk
One teaspoon of vanilla extract
500g of icing sugar, sifted
Strawberries to decorate
- Preheat the oven to 180 degrees Celsius. In a large mixing bowl, cream the margarine and sugar until mixture is light and fluffy. Add the egg replacer slowly, mixing well after each addition.
- Combine the two flours in a separate bowl.
- Add one-third of the flours to the creamed mixture and beat well.
- Pour in one-third of the soy milk (and vanilla extract) and beat again. Repeat these steps until all the flour and soy milk have been added. Gently fold in the chopped strawberries.
- Carefully spoon the mixture into the cupcake cases, filling them to about two thirds full. Bake in the oven for 25 minutes until slightly raised and golden brown.
- Remove from the oven and leave the cakes in their tins for about 10 mins before carefully placing on a wire rack to cool.
- In a large bowl, beat the margarine, soy milk, vanilla extract and half the icing sugar until smooth. This can take several minutes. Gradually add the remainder of the icing sugar and beat again until the ‘buttercream’ is smooth and creamy.
- Decorate with more strawberries and serve!