Vegan Strawberry Cupcakes
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
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
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!!