Piping Bag
Cupcake Cases
12 hole Muffin Tin
Preheat oven to 180c
Line a muffin tin with cupcake cases
In a large mixing bowl, cream the butter and icing sugar until pale and creamy.
Add the other ingredients (except the jam) and mix well with a wooden spoon or spatula until you have a soft dough.
Place dough into a piping bag fitted with a large rosette nozzle (I use Wilton 1M). You will need to refill the bag maybe 3 times.
Pipe rosettes into the cupcake cases, with a final blob in the middle.
Repeat until you have used up the mixture. It should make exactly 12.
Bake for 20-25 minutes until very pale golden.
Leave the cool completely before adding a couple of dots of strawberry jam in the middle, then finishing with a flourish of icing sugar.
Please note that where the recipe asks for milk, butter or yogurt, this refers to any plant-based version that you prefer.
Nutrition Facts
Vegan Viennese Tartlets
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.