Vegan Strawberry Cupcakes – Eat With Your Eyes


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

  1. Preheat oven to 350 degrees F.
  2. 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.
  3. Combine both and mix until smooth (I used a wire whisk). Fill muffin cups 2/3 full.
  4. Bake for 20 minutes or until golden brown and spring back when touched
  5. Remove from oven, let sit for 5 minutes then transfer to cooling rack.To make frosting:Cream margarine and powdered sugar.
  6. Add milk, vanilla, and strawberry flavor. Using a hand held mixer cream until light and fluffy.
  7. Transfer to refrigerator until stiff.When cupcakes are completely cooled, frost. Enjoy!!


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