Ingredients: 2 tsp natural vanilla flavor,1 ½ tsp non-aluminum baking powder,¼ cup non-dairy cream cheese,¼ cup non-hydrogenated margarine,1 cup non-dairy milk (I used soy),1 Tbs non-dairy milk,½ cup oil,¼ tsp natural food-grade red food coloring, or until desired shade of pink,1 cup powdered sugar,pinch of sea salt,½ tsp strawberry flavor,1 tsp natural strawberry flavor,¾ turbinado sugar,½ cup unbleached white flour,1 tsp vanilla,1 cup whole wheat pastry flour
Instructions:
- 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.To make frosting: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!!
