Vegan Fruity Chia Jam Filled Cupcakes
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Yes, yes, yes.
I know I was supposed to be sharing a summer freakshake recipe (as for voted on my Twitter poll), but I envisioned these cupcakes, and when I have my mind set on something... I have to do it. You'll definitely forgive me once you see what freakshake I'm going to be making to celebrate my birthday next month, plus, have you seen how cute these cupcakes are?
Completely inspired by summer, the secret surprise to these cupcakes are the fruitiest centre possible; chia jam. This is honestly the easiest jam to make, and it only needs 4 ingredients. I'm going to make this a staple in my fridge now, and if you have any left over from this recipe, you can spread it onto bread, crackers, stir it into your porridge, or just pile even more onto your cupcakes when serving. You can pick any fruit you like, but the riper it is, the tastier it will be, plus the smell is beautiful!
All you have to do is first pulse your chosen fruit in a food processor until you get to your desired texture, (I like mine a little chunky). If you haven't got a food processor, you can use a potato masher and some elbow grease. Then all you have to do is stir in the chia seeds, lemon juice and agave syrup, pour it in a jar, shut tight, and let it set in the fridge for at least 1 hour. The chia seeds will expand, and make your jam into a thick consistency. That is it. So simple. You can really experiment with your chia jam flavours, so if you come up with a winning combination, let me know in the comments.
I kept the cupcake a very simple vanilla sponge, as I wanted to get the full rich flavour from the chia jam coming through. The buttercream, again, is a very simple vanilla flavour, but feel free to experiment. I went a little fancy this time and tried a two coloured buttercream, which is so, so, easy. (I try and make the recipes and techniques I use perfect for newbies to help inspire and motivate you to try something new). Split your coloured buttercream in two separate piping bags, then snip the ends and put them both into a piping bag with a large nozzle cut through the end. Squeeze the buttercream down slowly, and twist the bags together. Try a test pipe, and you're done! This was my first try, and they didn't come out too bad... right? These cupcakes are so tasty, mouthwatering, easy to make, and look super adorable, so let's get baking!
VEGAN EASTER SHORTBREAD
This recipe makes 12 tasty shortbread cookies.- 1 cup non-dairy milk
- 1 tbsp + 1 tsp cider vinegar
- 1 1/2 cups self-raising flour
- 1 cup caster sugar
- 1/4 tsp salt
- 1/4 tsp bicarbonate of soda
- 1/4 tsp baking powder
- 1/4 cup flavourless oil
- 1 tbsp vanilla extracts
- Sprinkles (optional) CHIA JAM
- 1 1/2 - 2 cup chopped fruit
- 2 tbsp chia seeds
- 2 tbsp agave syrup
- 2 tbsp freshly squeezed lemon juice BUTTERCREAM
- 1 cup vegetable shortening
- 2 cup icing sugar
- 1 tsp vanilla extracts
- 1 tbsp dairy-free milk (optional)
- Food colouring gel (optional)
INGREDIENTS
CUPCAKES- Pulse your fruit in a food processor. Stir in the chia seeds, lemon juice, agave syrup, and pour the chia jam in a glass lidded jar and store in a fridge for at least an hour.
- Pre-heat the oven to 180 degrees C / 160 degrees C (fan) / 350F / gas mark 4. Line the cupcake tin with cupcake cases.
- In a small bowl, stir the dairy-free milk and cider vinegar, and leave for 10 minutes to curdle.
- In a large bowl, sift the flour, caster sugar, salt, bicarbonate of soda, and baking powder, and mix together with a spoon.
- Pour the dairy-free milk and cider vinegar mix into the dry ingredients, and add the flavourless oil, and vanilla extract. This has to be done quickly before the raising agents start working.
- Evenly pour the mixture into the cupcake cases 2/3 full, and straight into the pre-heated oven for 15-20 minutes. They should leave a knife clean when tested, but also feel springy to touch. Leave them to cool on a cooling rack.
- Once the cupcakes have cooled and the chia jam is ready, using a cupcake corer or a knife, carefully cut into the centre of the cupcake. Be careful not to go straight through the bottom!
- Spoon your chia jam into the centre of the cupcakes and seal the top with a cupcake sponge lid.
- To prepare the buttercream, in a large bowl, beat the vegetable shortening with a hand-whisk until creamy.
- Add in the vanilla extract, and gradually pour in the icing sugar. Use a slow setting on the hand-whisk to combine, it should start looking crumbly. Speed up to form the buttercream. If it looks dry, add the dairy-free milk.
- (Optional) Add in your coloured food gel and mix again so the colour is evenly placed.
- Using a wide star nozzle, squeeze the piping bag into the centre of the cupcake, gradually lifting up the piping bag. Decorate with sprinkles.
INSTRUCTIONS
Every time I write up my post after baking, I just crave something sweet. Luckily, I have a batch of these cupcakes left! Let me know in the comments below your favourite summertime snack, and if you bake these cupcakes, (or anything from my blog) be sure to let me know, I'd love to see what you create!
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