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Vegan Strawberries and Cream Cupcakes

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Vegan Strawberries and Cream Cupcakes

Cap off an afternoon of strawberry picking (or grocery shopping) by whipping up a dozen of these fruity cupcakes.

Prep Time    20 mins    Cook Time    20 mins     Total Time   40 mins  Servings: 15 -16 cupcakes



1 cup coarsely chopped strawberries
1/2 cup melted Earth Balance butter measure when melted
2 teaspoons vanilla extract
1/2 teaspoon almond extract
1 cup white sugar
1 tablespoon apple cider vinegar
1 teaspoon baking soda
2 tablespoons cornstarch
1/4 teaspoon salt
1 and 3/4 cup white flour


1/2 cup Earth Balance Butter
1 & 1/2 to 2 cups powdered sugar
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1-2 teaspoons vanilla almond milk

Optional: extra strawberries for garnish


Preheat the oven to 350 degrees F.

Grease a muffin tin with nonstick spray, fill with muffin liners, and then lightly grease the liners.

In a blender or food processor, pulse the chopped strawberries a few times to get a thick puree.

Add to a bowl with butter. Melt the butter, measure it in melted form to reach 1/2 cup, and then let cool to room temperature.

Add in the vanilla extract, almond extract, sugar, and apple cider vinegar.

In another bowl add the baking soda, cornstarch, salt and flour. Stir.

Add wet to dry and mix until combined. Fill the muffin cavities 2/3rds the way full and then bake for 20-25 minutes or until a toothpick comes out clean when inserted into the center. Remove and allow to completely cool.

Meanwhile, prepare the frosting by beating straight out of the fridge butter with 1 cup powdered sugar until smooth. Add in the extracts and 1/2 to 1 more cup of powdered sugar (more powdered sugar for a thicker frosting and less for a lighter frosting). Beat until smooth slowly adding milk as needed to get to the right consistency.

Frost the cupcakes and garnish with a sliced strawberry if desired.



vegan recipes 7.jpg

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