Strawberry Cupcakes

September 11, 2010



I realize it’s been awhile since I’ve posted anything.  But I’m back.  And this time, I have a kitchen of my own.  After buying a rather disappointing carton of organic strawberries from Safeway, I decided to try and make the most of it.  The solution?  Strawberry Cupcakes, of course.  :)

Originally, this recipe came from The Joy of Vegan Baking cookbook.  As usual, I’ve made a few changes.  I only had enough strawberries to make a half recipe – 6 cupcakes, but I’ll post ingredients for a full set of 12 cupcakes.

Surprisingly, these cupcakes are incredibly delicious, and I even made them low-fat!  They scored high marks with the non-vegan boyfriend, who was ready to eat all six in one sitting.  :)

Strawberry Cupcakes (Low-fat!)

Ingredients:

  • 1 c. whole wheat flour, 3/4 c. unbleached all-purpose flour
  • 1 t. baking soda
  • 1 c. sugar
  • 1/3 c. apple sauce
  • 2 t. canola oil
  • 1 T. white distilled vinegar
  • 1 t. vanilla extract
  • 8 oz. fresh (or frozen) strawberries, crushed or pureed
  • 1 recipe Buttercream Frosting
  • 12 whole strawberries, stemmed (or 6 strawberries, cut in half)

Preparation:

Preheat oven to 350 degrees F.

Lightly grease standard muffin tins, or fill with paper cupcake liners (my cupcakes stuck to the paper ones, so I would advice not using them for this recipe).

Mix together the flour, baking soda, and sugar in a bowl.  In a separate bowl, combine the applesauce, oil, vinegar, and vanilla.

Add the strawberries and stir to combine.  Create a well in the center of the dry ingredients, and add the wet ingredients.

Stir to combine, but don’t over-stir.  Pour the batter into the prepared muffin tins.

Bake for 30 minutes, or until a toothpick inserted into the center comes out clean.  Remove from the oven and place on a wire rack to cool.  When cook, frost with frosting and a strawberry.

Buttercream Frosting

Ingredients:

  • 1/2 c. vegan butter (Earthbalance, NOT the super soft SmartBalance vegan butter)
  • 2 c. powdered sugar, sifted
  • 1 1/2 t. vanilla extract
  • more flour or powdered sugar if needed to thicken

Preparation:

With an electric mixer (or by hand), cream the butter until smooth.  With the mixer on low speed, add the powdered sugar and vanilla.  Beat on high speed until the frosting is light and fluffy (3 or 4 minutes).  Add 1 to 2 tablespoons of soymilk if the frosting is too dry.  Cover with plastic wrap, and keep in the fridge until ready to use on the cupcakes.  My frosting was very runny, even after being refrigerated.  I’m guessing it was because I used the soft SmartBalance butter instead of the usual Earthbalance.

Makes 12 cupcakes.

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2 Responses to “Strawberry Cupcakes”

  1. Wendy Says:

    Those look great! The strawberries look like little hearts.


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