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.
1 cup whole wheat pastry flour
1/2 cup unbleached white flour
1 cup non-dairy milk (I used soy)
1/2 cup oil
3/4 Cup turbinado sugar
1 1/2 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.
1/4 cup non-hydrogenated margarine
1 Tbs non-dairy milk
1 cup powdered sugar
1/4 cup non-dairy cream cheese
1 tsp vanilla
1/2 tsp strawberry flavor
1/4 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!!
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