pretty vegan strawberry cupcakes with vanilla and made with fresh berries
Course: Desserts
Author: Trish Cowper
Ingredients
1-½cupwhite flour
1teaspoonbaking soda
½teaspoonsalt
¾cupwhite sugar
1stick½ cup non-hydrogenated margarine, or butter
1cupsoymilk
1tablespoonvinegar
1tablespoonvanilla
4medium or ½ cup chopped strawberriesthen mashed
Instructions
Preheat oven to 350 and line your muffin tin with paper liners. This recipe makes about 9 cupcakes.
In a medium bowl measure flour, baking soda and salt.
In the bowl of your stand mixer, or in a large bowl if using a hand-held mixer, cream together the margarine and sugar, you want a creamy, almost fluffy consistency. Add about ⅓ cup of soy milk, vanilla and vinegar and beat some more until fully combined and creamy.
Using a spatula, fold the dry ingredients into the margarine and sugar mixture. When about half way blended, add remaining soymilk. Stir until just combined, add strawberries and mix one or two times to get the strawberries evenly distributed. Do not over mix --- it will toughen your cupcake and it actually looks nice to have swirls of strawberries throughout. Just don’t leave any wet, juicy spots.
Evenly distribute the batter into 9 cupcake liners. Bake at 350 for 15 minutes or until they are slightly golden on top and spring back when you touch the tops. Or do the toothpick testing thing.