Strawberry Shortcake Cupcakes (Vegan)

Coconut Whipped Cream:

1. The day before you plan on making your coconut whipped cream, place can of coconut cream in the back of your fridge to chill overnight.
2. Once it’s go time, place metal mixing bowl and whisk attachment in freezer for 15 minutes.
3. Retrieve coconut cream from fridge, taking care to not tip or shake the can. Open can and scoop out the top layer of rather thick coconut cream, leaving the liquid in the can. (You can save the liquid for a smoothie, if you like.)
4. In the chilly bowl of a stand mixer fitted with cold whisk attachment, whip thick coconut cream until creamy, 30–60 seconds. Add confectioners’ sugar and vanilla, beating until smooth, about 1 minute.
5. Cover bowl and chill coconut whipped cream in fridge until cupcake assembly time.

Strawberry Filling:

1. In a medium pot, mix together strawberries, sugar, lemon juice, vanilla, and salt until strawberries are fully coated.
2. Set pot on medium heat. Cook strawberries for 4–5 minutes, stirring occasionally. Feel free to smash ‘em a little with your spatula.
3. Remove pot from heat. In a small, heatproof bowl, create a slurry by mixing cornstarch with 2 tablespoons strawberry liquid, whisking until completely combined. Pour slurry into pot and gently stir to disperse throughout strawberry mixture.
4. Cook strawberries for 1–2 more minutes, stirring occasionally.
5. Transfer strawberry filling to a heatproof bowl. Allow to cool to room temperature, then cover and place in fridge to chill.
6. Now go enjoy the rest of your day, and we’ll see you back here again tomorrow.

Vanilla Cupcakes:

1. Hi again! Let’s hop to it! Heat oven to 350°F. Line cupcake pan with paper liners.
2. In a large bowl, combine cake mix, oil, and water. Using a handheld mixer, beat on low for 30 seconds. Increase speed to high and beat for another 30 seconds.
3. Fill baking cups half full with batter. (A 2-ounce disher is the perfect tool for this!)
4. Bake for 22–28 minutes, rotating pan halfway through. Cupcakes are done when a wooden pick inserted in the centre comes out clean with only a few fluffy crumbs attached.
5. Allow cupcakes to cool in pan for 5–10 minutes. Then transfer cupcakes to wire rack and allow to cool completely.

Assembly & Decoration:

1. Once your cupcakes are totally cool, it’s assembly time! Using a cupcake corer, large end of a piping tip, or paring knife, create a well in the centre of each cupcake. Pipe or spoon strawberry filling into each hole.
2. Rip a little bit off the bottom of every cupcake nub, then place back on top of each strawberry-filled well.
3. Pipe or spread coconut whipped cream on cupcakes.
4. Store cupcakes in fridge until you’re ready to serve. ^[2]
5. Prior to serving, top cupcakes with whatever you like. We’re partial to fresh strawberries!