Vegan Strawberry Cupcakes
By: Michelle Blackwood
Published: Friday, February 3, 2012 - 10:22am

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

Preparation

1 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. 2 To make frosting: 3 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. 4 When cupcakes are completely cooled, frost. Enjoy!!

About

Vegan strawberry cupcakes made topped with cream cheese frosting.