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.
Vegan Strawberry Cupcake Recipe
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
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
1 cup diced strawberries
1/4 cup powdered sugar
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.