Strawberry Milk Cupcakes

Strawberry Milk Cupcakes

Strawberry Milk Cupcakes
Makes 24 cupcakes
 
Ingredients:
  • 2 1/2 cups all-purpose flour
  • 2 cups strawberries, chopped (plus more for garnish if you want)
  • 1 1/2 cups non-dairy milk (I used soy)
  • 2 1/2 cups vegan granulated sugar
  • 2 teaspoons baking soda
  • 1/2 teaspoon sea salt
  • 2/3 cups grapeseed oil
  • 2 tablespoons fresh squeezed lemon juice
  • 2 teaspoons vanilla extract
  • 8 ounces Tofutti Better than Cream Cheese
  • 6 cups of vegan confectioners' sugar
  • 1 cup of Earth Balance
 
Directions:
 
  1. To make the strawberry milk, combine 1 cup of chopped strawberries, 1/2 cup of granulated sugar and 1 cup of water in a pot and boil it all for 10 minutes.
  2. Scoop out the berries and use them for another recipe and pour the remaining liquid in a glass filled with 1 1/2 cups of milk. Stir.
  3. Preheat your oven to 350 degrees fahrenheit.
  4. To make cake, combine the all-purpose flour, 2 cups of granulated sugar, baking soda and sea salt in a large bowl.
  5. In a separate bowl, whisk together the strawberry milk, grape seed oil, lemon juice and 1 teaspoon of vanilla extract. 
  6. Add the wet ingredients to the dry and mix on low-medium speed for 1 minute, or until combined.
  7. Spoon the batter into a cupcake tin and bake for 18-20 minutes, until a toothpick can be inserted and removed cleanly. Let the cupcakes cool before whipping up the frosting.
  8. To make the frosting, puree 1 cup of chopped strawberries in a food processor. If there are still small chunks in there don't worry, that makes it even better.
  9. Combine the puree, confectioners' sugar, Earth Balance, Tofutti Better than Cream Cheese and 1 teaspoon of vanilla extract in a bowl and mix on low-medium speed until fully combined.
  10. Frost your cupcakes and top with more strawberries if you want.  
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