Serves 12 cupcakes
Aquafaba Buttercream, recipe follows
1 cup (250 ml) red wine
¼ cup + ½ cup (60 ml + 125 ml) granulated sugar, divided
1½ cups (375 ml) trimmed and roughly chopped strawberries, plus extra halves for garnish
1½ tbsp (22 ml) cornstarch
1½ tbsp (22 ml) water
1½ cups (375 ml) white chocolate chips
¼ cup (60 ml) coconut oil
1 x 19 oz (540 g) can chickpeas, drained, rinsed (reserve liquid for aquafaba buttercream)
4 large eggs
1½ tsp (7.5 ml) baking powder
1 tsp (5 ml) vanilla extract
1½ cups (375 ml) aquafaba (liquid from canned chickpeas)
1 cup (250 ml) granulated sugar
¼ tsp (1 ml) cream of tartar
1½ cups (375 ml) icing sugar
2½ cups (625 ml) unsalted butter, at room temperature
2 tsp (10 ml) vanilla extract


  1. Begin by doing step 1 only of Aquafaba Buttercream (recipe follows). Then continue to step 2 below.
  2. In a small saucepan over medium-high heat, stir together red wine, ¼ cup (60 ml) sugar and strawberries. Once mixture reaches a boil, reduce heat to mediumlow and let simmer until lightly syrupy and fruit is very soft, about 20 minutes. In a small bowl, whisk together cornstarch and water before stirring into strawberry mixture. Let simmer for another 2 minutes before removing from heat and allowing to cool to room temperature. Red wine strawberry compote will keep refrigerated in an airtight container for 1 week.
  3. Preheat oven to 350 F (180 C). Line a 12-cup muffin tin with paper liners and set aside.
  4. In a heatproof bowl over a pot of simmering water, melt together white chocolate and coconut oil. Use a rubber spatula to stir and scrape down sides of bowl frequently. Make sure water does not touch bowl directly or chocolate mixture may scorch. Remove bowl from pot and set aside.
  5. In a blender, combine chickpeas, eggs, remaining ½ cup (125 ml) sugar, baking powder and vanilla extract until smooth. May need to scrape down blender with a rubber spatula a couple of times. Add chocolate mixture and blend again until completely incorporated. Divide batter evenly among lined muffin cups. Bake until a wooden skewer inserted in centre of several cupcakes comes out clean, about 20 to 25 minutes. Allow to cool in tin for 10 minutes before transferring cooked cupcakes to a wire rack to cool completely.
  6. To serve, working with 1 cupcake at a time, insert a paring knife into top at roughly a 45-degree angle. Cut a cone shape out of cupcake by keeping tip of knife inside centre while rotating and cutting around the top in a circle. The resulting hole should be about 1-in (2.5 cm) wide and 1-in (2.5 cm) deep. Cut bottom ⅔ off the resulting cone and discard. Set aside the top flat part to plug hole later. Fill hole no more then half full with red wine strawberry compote before covering with reserved top of cone. Repeat with all cupcakes.
  7. Continue to step 2 of Aquafaba Buttercream. Then, to serve, transfer icing to a piping bag fitted with a star tip before piping over top of each cupcake. Decorate as desired, garnish with strawberry halves and serve immediately.
  8. To make AQUAFABA BUTTERCREAM: In a small saucepan over medium-high heat, add aquafaba. Bring to a boil and reduce to 1 cup (250 ml). Transfer to a bowl, stir in granulated sugar and refrigerate overnight.
  9. In the bowl of a stand mixer fitted with a whisk attachment, add chilled aquafaba mixture and cream of tartar. Whip at high speed until stiff peaks form, about 10 minutes. Add icing sugar, 1 heaping tablespoon at a time, whipping mixture well between each addition.
  10. Add butter, a couple of tablespoons at a time, whipping mixture each time until butter is fully incorporated before adding more. Once all butter has been added, mixture will look split and curdled. Don’t worry, keep whipping on high, allow mixture to emulsify. This may take up to 10 minutes. Add vanilla extract and whip buttercream once more to ensure everything is well combined and smooth. Use right away, as desired. Makes about 4 cups (1 L) buttercream
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