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



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.





Frosting



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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