Loading...

Strawberry Cupcakes Recipe - The Vegan Cupcake Project

23,466 views

Loading...

Loading...

Transcript

The interactive transcript could not be loaded.

Loading...

Rating is available when the video has been rented.
This feature is not available right now. Please try again later.
Published on Feb 5, 2013

The last time I made vegan strawberry cupcakes, they turned out terrible. There was too much moisture and the strawberry chunks were too big. Needless to say, they did not rise properly (shakes fist.) Today, I am armed with a little help from my food processor and a little more baking now how.

Find me:
Twitter: http://twitter.com/SweetestVegan
Facebook: http://www.facebook.com/sweetestvegan
Pinterest: http://pinterest.com/sweetestvegan/
Instagram: http://instagram.com/thesweetestvegan/
Blog: http://thesweetestvegan.com/

Vegan Strawberry Cupcake Recipe
Attribution: http://www.inhabitots.com/how-to-make...

Ingredients:

2/3 cup unbleached all purpose flour
2/3 cup whole wheat flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2/3 cup diced strawberries
2/3 cup almond milk
1/3 cup raw sugar
1/3 cup canola oil
1 tablespoon white vinegar

Directions:

Preheat oven to 350 degrees F. and line a cupcake tine with 12 paper liners.

In a large bowl, whisk together whole wheat flour, all purpose flour, baking powder, baking soda, and salt.

In a food processor, puree together strawberries, almond milk, raw sugar, canola oil, and vinegar.

Pour wet ingredients into dry ingredients and mix until well combined.

Use an ice cream scooper to evenly distribute the cupcake batter through out the line cupcake tin.

Bake for 20 minutes. When a toothpick can be inserted into the center of a cupcake and removed with few to no crumbs, they are done.


Vegan Strawberry Topping Recipe

Ingredients:

1 cup diced strawberries
1/4 cup powdered sugar

Directions:

Add strawberries and powdered sugar to small bowl.

Mash about half of them with a potato masher. Half of them should be whole pieces and the other half should be mush.

Let them sit for 5 minutes. The liquid should get thick and syrupy.


About The Cupcake Project: I am a vegan with a sugar addiction. Everyday I try to make recipes that satisfy my sweet tooth with as little added sugar and as many whole grains as possible. Subscribe if you're into that type of thing.

About Me: My name is Tasha. I am a YouTube Next Chef, Master of Public Health, and INFJ.

Loading...

Advertisement
When autoplay is enabled, a suggested video will automatically play next.

Up next


to add this to Watch Later

Add to

Loading playlists...