I am a huge fan of the cake batter family, especially in all forms!! So when the countdown to Valentines Day has started; it only felt right to include a few recipes to share with you guys. As you know I am not Vegan.

However, I am becoming more conscious of what I am consuming. I hope to be Vegan or full blown Vegetarian at one point in time. For now, I will start with the small conquests.

Today that is Cupcakes.

Ingredients

The Cupcakes

  1. 1 C Non-Dairy Milk {+1 tsp apple cider vinegar}
  2. 1/2 C {1 stick} Vegan Butter (Earth Balance); softened
  3. 3/4 C Cane Sugar
  4. 1 tsp Pure Vanilla Extract
  5. 1 1/2 C Unbleached All-Purpose flour
  6. 1 1/2 tsp Baking Powder
  7. 1 1/2 tsp Baking Soda
  8. 1/4 tsp Salt
  9. 1/3 C Strawberry Puree
  10. Chopped Strawberries

For The Icing

  1. 1/2 C {1 Stick of butter}
  2. 3 C’s Powdered Sugar
  3. 1/4 tsp Pure Vanilla Extract
  4. 3 TBSP Strawberry Puree *

*boil down the strawberries for the puree; to avoid a runny frosting. Less water the better.

How To:

  1. Preheat Oven to 350 Degrees F; with the muffin tin lined and ready.
  2. Combine, the milk and apple cider vinegar and let steep
  3. Use a hand mixer to soften the butter; once softened add vanilla and sugar. Beat until fluffy peaks
  4. Add the dry ingredients and beat. Add milk mixture and mix until there are no lumps
  5. Add the puree and strawberry chunks
  6. Fill cupcake lines 3/4 of the way to the top and bake for 25 mins or until the tester knife comes out clean
  7. Allow for the cupcakes to cool entirely before being iced
  8. To prepare the icing: beat the softened butter in a mixing bowl and then slowly add the confectioner’s sugar and add the puree.
  9. Add the icing in a bag and place in the fridge for 10 mins before icing the COOLED cupcakes.

So I hope you like this post since it was replicated by maplealps.com who’s posts have saved me tremendously since my adventure to become Vegan. Let me know on if you guys gave this recipe a true try.

Have A Sweet Monday.

XOXO

Dottie.