Have you noticed how many people are going dairy free these days? And even more so – kids! So many children are dealing with various allergies and many are dealing with lactose intolerance on top of their allergies.
Enter vegan cupcakes! I mean come on, what could be better?
I was recently commissioned by my Aunt to make vegan cupcakes for my cousin’s graduation open house. She knew some of the kids coming were dairy free, and the last time she tasted cupcakes that some friends special ordered for a party they just weren’t very good. Well, I knew I had the recipe that everyone would be happy with.
Do not mistake these for healthy cupcakes however, they are egg free, dairy free, and nut free. They are perfect for your children’s birthday parties and potlucks this summer!
I promise these are so delicious. Everyone who ate them at the party ooo-ed and aaah-ed and couldn’t believe they were vegan.
Recipe ~ Strawberry Cupcakes with Vanilla Bean Frosting
slightly adapted from Madhuram’s Eggless cooking at www.egglesscooking.com1 3/4 cups un-bleached all-purpose flour
1 cup organic raw sugar
1 teaspoon baking soda
1 container pureed strawberries
1 teaspoon vanilla extract
1/2 cup coconut oil, melted
1 tablespoon white distilled vinegarFrosting by Tammy Boyd
1/2 cup non-hydrogenated vegetable shortening (I use spectrum brand)
1/2 cup earth balance spread
1 vanilla bean
1/2 – 1 teaspoon vanilla extract
3 cups confectioner’s sugar
2-5 tablespoons almond milkPreheat oven to 350 degrees and prepare muffin tins. In a large bowl, combine together the flour, baking soda, and sugar. In another bowl, mix the oil, vinegar, and vanilla, Puree the strawberries in a food processor or blender and whisk together with oil/vinegar mixture.
Mix the wet ingredients into the dry and stir until just combined.
Pour the batter into prepared muffin tins until batter reaches just below the top.
Bake for 22 minutes or until a toothpick inserted into the center comes out clean.
Place on cooling rack until completely cool and frost and top with a strawberry.
For the frosting, simply mix all ingredients together, mixing in the milk a tablespoon at a time until it reaches a good spreading consistency. Place the frosting in a large zip loc baggie, cut the tip and swirl onto each cupcake.
Makes 12 cupcakes.
