Vegan Chocolate-Strawberry Cupcakes!
Ingredients:
1 and 1/2 cup Cake flour OR Gluten free All-purpose baking flour3/4 cup Sugar
1/4 cup Cocoa powder (preferably dark)
1 tsp. Baking soda
1/2 tsp. Sea salt, fine
5 tbls. Vegetable oil
1 tbls. White vinegar
1 tsp. Pure vanilla extract
1 and 1/4 cup Water
Homemade strawberry jam (or your favorite flavor/brand)
Pre-heat oven to 350. Line a standard muffin pan with cupcake liners. In a medium sized bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt. In another bowl with an electric hang mixer, beat together oil, vinegar, vanilla, and water. Slowly add flour mixture to wet ingredients until fully incorporated and smooth (mixture will look slightly more watery than usual). Pour evenly into cupcake liners and bake until done (toothpick comes out clean). Makes 12 regular sized cupcakes.
Cool cupcakes completely. Scoop out middles of cupcakes using a melon baller and pipe jam into centers.
Vegan Vanilla Frosting:
4 cups Powdered sugar1 cup Dairy free margarine
1 tsp. Pure vanilla extract
2 tbls. Rice milk (or your favorite dairy free milk alternative)
Cream margarine until lightened. Add powdered sugar one cup at a time until fully incorporated. Beat in vanilla and rice milk (feel free to add more or less for desired consistancy).
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