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Strawberry Burst - Vegan Vanilla Cupcakes

Tuesday, August 17, 2010


One of my favorite foods. Ever.

I even had a strawberry shortcake wedding cake. It's one of those, "if I was stranded on an island.." kind of foods for me.  Red, sweet, tart, classic...

So I was thrilled to see these gorgeous little gems at our local farm stand yesterday! Jack & I scooped them up & raced home to make lovely little strawberry cupcakes. I just added little bits of strawberry to the vegan Golden Vanilla Cupcake recipes from Vegan Cupcakes Take Over the World. It's my go to vanilla cupcake recipe...everyone loves them & it's one of the few times my family is quiet over my whole vegetarian thing...because they are too busy scarfing these yummies down!

Golden Vanilla Cupcake Recipe:
{I just added 1/2 cup finely chopped fresh strawberries to the batter of each cupcake, stirring slightly}
1 cup soy milk
1 tsp. apple cider vinegar
1¼ cups all-purpose flour
2 Tbsp. cornstarch
¾ tsp. baking powder
½ tsp. baking soda
¼ tsp. salt (increase salt to ½ teaspoon if you’re using oil instead of margarine)
½ cup non-hydrogenated margarine, softened, or ⅓ cup canola oil
¾ cup sugar
2 tsp. vanilla extract
¼ tsp. almond extract, caramel extract, or more vanilla extract


1.Preheat oven to 350 degrees. Line muffin pan with cupcake liners.
2.Whisk the soy milk and vinegar in a measuring cup and set aside for a few minutes to get good and curdled.
3.If using margarine: Sift the flour, cornstarch, baking powder, baking soda, and salt into a large bowl and mix.
4.In a separate large bowl, use a handheld mixer at medium speed to cream the margarine and sugar for about 2 minutes until light and fluffy. (Don’t beat past 2 minutes.) Beat in the vanilla and other extract, if using, then alternate beating in the soy milk mixture and dry ingredients, stopping to scrape the sides of the bowl a few times.
5.If using oil: Beat together the soy milk mixture, oil, sugar, vanilla, and other extracts, if using, in a large bowl. Sift in the flour, cornstarch, baking powder, baking soda, and salt, and mix until no large lumps remain.
6.Fill cupcake liners two-thirds of the way and bake for 20 to 22 minutes. Transfer to a cooling rack, and let cool completely before frosting.
mmmm, enjoy!


Waterrose said...

oh those look incredibly yummy!

bitt said...

looks delicious.

teedle. said...

vegan cupcakes are the best <3

Rumana Akter said...
This comment has been removed by a blog administrator.
Pili said...

Yum! They sound so yummy! I might have to try my hand at them!

Allisa Jacobs said...

oh,they are delicious! another plus to vegan baking is that you can safely eat the batter :)