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.
- 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.