So my base recipes for the Strawberry Cupcakes is simply my vanilla cupcake recipe with a few tweaks The Basic comes from my favorite cookbook Vegan Cupcakes Take Over the World and if you love to bake vegan it is worth the investment. If you just want to try these out that is fine too.
A few basic house keeping things on vegan baking. If you are new to it, know that regular white sugar and powdered sugar are processing with animal products. They use Bone chard to bleach the sugar as it is not naturally white. So go with the raw or organic variety to stay vegan, and really isn't that just nasty?? Also buy quality flour, it can make or break your cupcakes, buy a sifter (they cost about $10) and don't be afraid to try and fail. We ate/threw away a lot of cupcakes in this house trying to make these and many others. :)
Ingredients:
(makes 12 cupcakes)
Cake
1 cup organic, no GMO Soy milk (they do work with other non-dairy milks)
1 tsp apple cider vinegar
1 1/4 cup all purpose flour (I use King Arthur only)
2 TBSP cornstarch
3/4 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/3 cup of vegetable oil
3/4 cup granulated sugar
2 tsp vanilla extract
1/2 tsp strawberry extract
1/2 cup frozen strawberries, chopped (on a food processor to a fine chop, but not liquid)
Directions:
Preheat oven to 350 F adn line a muffin pan with cupcake liners.
Place soy milk and vinegar in a bowl and whisk together. Set aside to curdle. Beat together the soy milk mixture, oil, sugar, and extracts in a large bowl.
Sift in Flour, Corn starch, baking powder, baking soda and salt until no large lumps.
Add the frozen strawberries and mix by hand until blended.
Fill the cupcake liners 2/3 of the way and bake 20-22 minutes
Frosting:
Strawberry Butter cream:
1/2 cup Earth Balance buttery sticks, softened
2 cup powdered sugar
3/4 c of GOOD strawberry Jam
1 tsp Vanilla extract
1/2 tsp strawberry extract
OR
Strawberry Cream Cheese Frosting:
1/4 cup Earth Balance Buttery Sticks. softened
1/4 cup vegan cream cheese, softened (I use Tofutti)
2 cup Powdered Sugar
1 tsp vanilla extract
3/4 cup GOOD strawberry Jam
1/2 tsp strawberry extract
Directions:
For either frosting, start with the butter or butter and cream cheese mixture, and cream together with a stand (with the flat paddle) or hand held mixer, slowly add the powdered sugar and extracts, then add in the jam. Mix until smooth and spreadable/pipeable.
Note: if you live in a dryer climate add a splash or two of any liquid you would like, a milk, water, coconut water, if you are in a supper humid climate, or it's really hot, don't over soften the butters and it should be ok.
*** Now don't go screwing up the frosting by using some nasty ass Jelly. When I say GOOD, I mean good. I buy Fresh Market's organic Jam, you want some that taste like real strawberries and doesn't add all the crappy stuff we don't want to eat.
Something else to try Blueberry compote over the top, to fill or as a little drizzle over regular Butter cream or Cream cheese frosting for Memorial day or the 4th of July?? Hmm, something to think about, here is my compote recipe adapted from A Sweet Pea Chef.
Blueberry Compote:
2 cups frozen blueberries, divided
3 tbsp. water
2 1/2 tbsp. maple syrup
1/4 tsp. ground cinnamon
1/2-1 tsp. fresh lemon juice (optional)
3 tbsp. water
2 1/2 tbsp. maple syrup
1/4 tsp. ground cinnamon
1/2-1 tsp. fresh lemon juice (optional)
Directions
Pour half the blueberries (1 cup) into a medium sauce pan and set aside the remaining 1 cup. Add the water, maple syrup and cinnamon and cook over medium-high heat. Once boiling, reduce to a simmer and cook for an additional 10 minutes. ]
After 10 minutes, gently smash the blueberries against the pan using a wooden or plastic spatula. Add the remaining blueberries and cook for an additional 5-6 minutes to heat through.
Add lemon juice, if desired, to taste.
Happy Baking my Vegan friends.
Namaste
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