Saturday, January 22, 2011

Best ever vegan strawberry cupcakes

As a small child, I once ingested a large bite of strawberry-flavored chapstick.  From then on, I avoided anything strawberry as even the smell was nauseating.  Fortunately, as I got older and tasted more real strawberries, I discovered that my aversion was only to the nasty, artificially flavored stuff.  My birthday girl made these cupcakes for her seventh birthday, and they were so yummy that we didn't have leftovers, despite making a full batch!

Ariana's Vegan Strawberry Cupcakes

1 12 oz package frozen strawberries, thawed
1 1/4 C coconut milk (can use regular milk)
2/3 C shortening or butter
1 1/2 tsp vanilla
1 1/2 C sugar
1 tsp salt
2 1/2 tsp baking powder
2 3/4 C flour

Preheat oven to 375 and spray or line muffin tins.  Mix dry ingredients in a bowl.  Add the first four ingredients to a blender and puree.  Pour contents of blender into bowl with cry ingredients and mix well.  Fill muffin tins about 2/3 full and bake for 28 minutes.  Cool on rack.  Makes 24.


2 lbs powdered sugar
1/4 C butter-flavored Crisco
1/3 tsp salt
1 tsp vanilla
about half a package of frozen strawberries (around 6 oz).

Puree strawberries in blender and then mix with remaining ingredients.   You may want to adjust the amount of powdered sugar to desired consistency.  Frost cooled cupcakes, and refrigerate any leftover frosting (or eat it with a spoon :shifty eyes:).

I wish I had more/better pics, but just grabbed this with my phone before they disappeared.  I might have to make another batch so that I can properly illustrate this post...


Staci said...

Those look amazing!! I'm not much of a baker, but we might have to try those.

Anonymous said...

Can I use fresh strawberries?

dulce de leche said...

Certainly! I think it would also be delicious with blueberries or other fruit. :)