Strawberry Cupcakes

Strawberry Cupcakes

 

1 1/3 cups unbleached all purpose flour
1 cup sugar
1 tsp. baking soda
14 fresh or frozen strawberries, pureed
1 tsp. vanilla
1/2 cup canola oil
1 tbsp. white distilled vinegar

 

*This recipe will yield 12-16 cupcakes or 1 loaf pan.

Preheat oven to 350 degrees.

In a medium bowl, combine the flour, sugar, and baking soda.

In a large bowl, combine the oil, vinegar, and vanilla.  Add the strawberry puree.  Slowly add the flour mixture to the wet ingredients.  Pour batter into prepared pan(s) and bake 22 minutes for cupcakes and 40-45 minutes for a loaf pan or until a toothpick inserted comes out clean.  Cool on a wire rack.

 

I frosted the cupcakes with Vegan Fluffy Vanilla Buttercream, (the same one used on the cake except tinted pink.  I have made this in a loaf pan and frosted with fresh whipped cream for a light summer dessert...it was Divine.

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