Sunday, January 29, 2012
I made these cupcakes yesterday because I wanted something that would be "pink" to go with the spirit of Valentine's Day! Not only are they insanely easy, but they're insanely delicious as well! So, here's my simple recipe for Vegan Strawberry Cupcakes with Vanilla Buttercream Frosting!
Danielle's Strawberry Cupcakes
2/3 Cup Vegan Granulated Sugar
1/3 Cup Sunflower or Canola Oil
1 Tsp. Vanilla Extract
1-1/2 to 1-3/4 Cup pureed strawberries (I thawed frozen strawberries and threw them in the food processor for a bit)
1/2 Tsp. Salt
2 Tsp. Baking Powder
1-1/2 Cups Flour, double sifted
Preheat oven to 325 and line a muffin tin with cupcake liners. In a food processor, combine sugar, oil, vanilla, and strawberries until mixed well. Sift together the remaining ingredients (salt, baking powder, flour) in a large bowl. Combine the wet and dry ingredients and mix until well-combined, but avoid over-mixing so your cupcakes are light and fluffy. Pour batter into cupcake liners. Put in oven for 22-25 minutes, or until you can insert a toothpick in the middle of the cupcakes and remove it clean.
Set aside and allow to cool while preparing the frosting.
Vanilla Buttercream Frosting
3 Cups Vegan Powdered Sugar
1/4 Cup Vanilla Almond Milk
1/2 Cup Soy Free Earth Balance Margarine
1-1/2 Tsp. Vanilla Extract
Cream margarine, vanilla, and milk together with a small handheld mixer. Slowly mix in powdered sugar until frosting reaches proper consistency.
(For the pink, I added just two drops of red coloring while mixing).