The weather here in Virginia has been pretty much like spring in the last week, rather unusual for this time of year. I decided to make strawberry cupcakes with vegan cream cheese frosting.

Cupcake

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

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.

Frosting

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

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!!