None
Recipes on July 29, 2011 by

Vegan Strawberry Cupcakes with Vanilla Frosting

As promised, here is our store’s recipe for Vegan Strawberry Cupcakes that we teased you with last week. These were so delicious that no one knew they were vegan until after the fact. They even got high praise from Bob, which is no easy feat. Enjoy!

Vegan Strawberry Cupcakes:

  • 1-1/2 cup white flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 3/4 cup evaporated cane juice
  • 1 stick (1/2 cup) non-hydrogenated margarine
  • 1 cup soymilk
  • 1 Tbsp vinegar
  • 1 Tbsp vanilla
  • 4 medium or ½ cup chopped strawberries, then mashed

Preheat oven to 350°.To get started measure the flour, soda and salt in one bowl and set aside. In a liquid measuring cup pour soymilk, vinegar and vanilla together. Mix and set aside. In another bowl cream cane juice and buttery stick with a whisk. Add about 1/3 cup of the soymilk mixture and whisk again. Add prepared dry ingredients to the wet mixture and mix with a spatula, adding the rest of the soymilk after half mixed. Mash strawberries with a whisk in a separate bowl or straight into the mix with your hands. Gently mix in strawberries and scoop into 9 lined muffin cups. Bake for 15 minutes. Cool and frost with the following frosting.

Vanilla Frosting:

  • 1/2  (1/4 cup) stick non-hydrogenated margarine
  • 1/2 stick (1/4 cup) non-hydrogenated shortening
  • 1-1/2 cups powdered sugar
  • 2 tsp vanilla extract
  • 2 Tbsp soymilk

With a paddle attachment in a stand mixer beat the margarine and the shortening until soft. Scrape down and add the powdered sugar. Beat on high for 3 minutes, scraping down sides at 1 and 2 minutes. Add vanilla and soymilk and beat for 4 more minutes. Pipe or hand frost cupcakes and decorate with sliced strawberries.

Thank you to Meagan Nuchols, one of our star bakers at our Whole Grain Store, for taking the time to write this one down for us.

Comments

Rebecca says:

what would be the conversion to use just plain old granulated sugar instead of cane juice?

You can use plain sugar one for one in place of evaporated cane juice. ECJ is simply a less-refined sugar, kind of like Sugar in the Raw, but finer. http://www.bobsredmill.com/evaporated-cane-juice.html

Sue Vonnegut says:

How about whole wheat flour and applesauce for the margarine? Trying to make it vegan and healthier.

You can definitely use whole wheat flour, it may change the texture some, but it should work just fine. If you have the whole wheat pastry flour available- that would work better. It is already vegan, but you can try subbing applesauce- I think it will just come out a bit denser, but it should work.

Chelsea says:

I am so excited about the frosting recipe! These were AMAZING!

Ann Titone says:

This looks amazing!! Im gonna have so many new recipes to try!!

View Comments

Add Your Comment

Your email address will not be published. Required fields are marked *

Latest Posts

Keep up to date on the latest from
Bob's Red Mill
Subscribe Now