Missing something sweet for your Memorial Day barbecue? These vegan cupcakes will take only a few to whip up and with a little creativity can be an adorable addition of blue and red to your table!
Vegan Strawberry Cupcakes
Prep Time: 10 minutes
Cook Time: 20 minutes
For the Batter:
-¾ cup pureed strawberries (I used thawed frozen strawberries and blitzed them in my Nutri-Bullet)
-¼ cup vanilla soy milk
-1 teaspoon apple cider vinegar
-1½ cups all-purpose flour
-2 Tablespoons cornstarch
-¾ teaspoon baking powder
-½ teaspoon baking soda
-½ teaspoon salt
-⅓ cup canola oil
-¾ cup sugar
-2 teaspoons vanilla extract
-½ cup nonhydrogenated shortening
-3½ cups of powdered sugar
-food coloring optional (red or blue)
-Preheat oven to 350 degrees F and line muffin pan with cupcake liners.
-Whisk the vanilla almond milk and apple cider vinegar in a large bowl. Set aside for several minutes to get curdled.
-Beat together the almond milk mixture with the oil, sugar, puréed strawberries, and vanilla.
-Sift in the flour, cornstarch, baking powder, baking soda, and salt. Mix until no large lumps remain.
Add in the food coloring until you reach your desired color. (about 4-6 drops).
-Fill cupcake liners about a centimeter from the top. -Allow to bake in the preheated oven for 20 minutes or until you can stick a skewer into the cupcakes and it comes out clean.
-Transfer to a cooling rack and let cool completely before frosting.