Victoria Sponge Cupcakes

Cakes:

1. Preheat oven at 200C/180C Fan
2. Soften the vegan butter & coconut sugar together
   
3. Slowly add and mix in Crackd® The No-Egg-Egg®
4. Add vanilla extract to mixture and stir
   
5. Fold in self raising flour
   
6. Separate evenly into cupcake holders 
   
7. Bake for 15 mins
   

Filling:

1. Core middle of the cupcake and fill with strawberry jam
   

Icing:

1. Whisk vegan butter, icing sugar, vanilla extract & oat milk together until smooth
2. Pipe onto cupcakes 
   

Topping:

1. Sprinkle with freeze dried strawberries and top with fresh strawberries

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