Super Delicious Vegan Strawberry Cupcakes
By: Leah Rodrigues
Published: April 13, 2012

Strawberry season is just around the corner and this vegan cupcake is the perfect way to celebrate.  A strawberry flavored cupcake is frosted with a vegan cream cheese icing.  Top each cupcake with a few thin slices of strawberry as a garnish.  You may have to shop for some of theses ingredients in a specialty food store (or online) but most should be available to you in your regular grocery store. Vegan strawberry cupcakes welcome the coming of spring and this seasonal berry.
Vegan Strawberry Cupcakes
Ingredients:



Cupcake:
1 cup whole wheat pastry flour
½ cup unbleached white flour
1 cup non-dairy milk (I used soy)
½ cup oil
¾ turbinado sugar
1 ½ tsp non-aluminum baking powder
2 tsp natural vanilla flavor
1 tsp natural strawberry flavor
 
Frosting:
¼ cup non-hydrogenated margarine
1 Tbs non-dairy milk
1 cup powdered sugar
¼ cup non-dairy cream cheese
1 tsp vanilla
½ tsp strawberry flavor
¼ tsp natural food-grade red food coloring, or until desired shade of pink
pinch of sea salt
 
Directions:
 








Preheat oven to 350 degrees F. Place muffin liners in 12 cup muffin pan and set aside. Sift flour, baking powder, and salt. In a separate bowl combine non-dairy milk, oil, sugar, vanilla flavor, and strawberry flavor. Combine both and mix until smooth (I used a wire whisk). Fill muffin cups 2/3 full. Bake for 20 minutes or until golden brown and spring back when touched Remove from oven, let sit for 5 minutes then transfer to cooling rack.


   
To make frosting:


   
Cream margarine and powdered sugar. Add milk, vanilla, and strawberry flavor. Using a hand held mixer cream until light and fluffy. Transfer to refrigerator until stiff.


   
When cupcakes are completely cooled, frost. Enjoy!!

Preheat oven to 350 degrees F. Place muffin liners in 12 cup muffin pan and set aside. Sift flour, baking powder, and salt. In a separate bowl combine non-dairy milk, oil, sugar, vanilla flavor, and strawberry flavor. Combine both and mix until smooth (I used a wire whisk). Fill muffin cups 2/3 full. Bake for 20 minutes or until golden brown and spring back when touched Remove from oven, let sit for 5 minutes then transfer to cooling rack.


     
To make frosting:


     
Cream margarine and powdered sugar. Add milk, vanilla, and strawberry flavor. Using a hand held mixer cream until light and fluffy. Transfer to refrigerator until stiff.


     
When cupcakes are completely cooled, frost. Enjoy!!

Comments:
Andrea
April 13, 2012

Be careful about the red dye. A lot of the time it is made of cochineal, which is a tiny Andean caterpillar - so not vegan. Also, I'm a little disappointed it uses strawberry flavoring and not just mushed up strawberries - they would make it red too.
Cookie

Either i am blind or you forgot to put either the quantity of an ingredient (salt) or to when to add one in the directions (cream cheese). Could you amend your text, please?