Strawberries are one of THE most common foods, next to chocolate of course, that are associated with Valentine’s Day. Not far behind are cupcakes, so why not put them together and make the best vegan strawberry cupcakes you’ve ever had? I admit I’ve made these cupcakes many times and almost always as mini cupcakes for the boys in my home.
Big secret! I’m not usually one for sweets, but these cupcakes are hard to say no to! I found this recipe in one of my all-time favourite vegan cookbooks, Skinny Bitch Ultimate Everyday Cookbook by Kim Barnouin, so please check it out!
My son suffers from allergies, so I am careful what I feed to him. He went thru this cookbook himself when he was no more than eight I’m guessing and flagged this recipe as one he would like me to make for him. What eight year old would not flag these scrumptious looking cupcakes? Thru the years, I have made them for him to take to school as a class treat on his birthdays, on Valentine’s Day and for other class parties where he is able to bring a treat into the classroom. The recipe says to use almond milk and almond extract, but I substitute with rice milk and omit the almond extract when these go to school. However, when I make them for my boys at home, I follow the recipe as directed and they are a big hit.
Here is the recipe:
Strawberry Cupcakes
(Makes 1 Dozen Cupcakes)
2 cups (255g) unbleached all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup (120 ml) canola oil
½ cup (120 ml) almond milk
1 cup (200g) evaporated cane sugar
2 teaspoons pure vanilla extract
1 teaspoon almond extract
1/3 cup (75g) silken tofu
1 ¼ cups (200g) chopped fresh or frozen strawberries
Directions:
Preheat the oven to 325°F (165°C). Line a 12-cup muffin pan with crimped paper liners.
In a large bowl, sift in the flour. Add in the baking powder, baking soda and salt; stir until combined. In a separate large bowl, whisk together the oil, milk, sugar and extracts until well combined. In a food processor or blender, purée the tofu and strawberries until creamy. Add the strawberry mixture to the milk mixture and whisk until combined. Create a small well in the dry mixture and pour in the wet ingredients. Stir to combine but do not overmix. Pour the batter into prepared muffin pan, filling each liner about half to two-thirds full. Bake 20 to 25 minutes or until a toothpick inserted in the center of the cupcakes comes out clean. Remove from the oven and place on a wire rack to cool completely. Top with Buttercream Frosting.
Srv: 1 Cupcake | Cal: 210 | Fat: 10 g | Sat Fat: 0.5 g | Col: 0 mg | Carb: 30 g | Fib: 1 mg | Pro: 2 g
Buttercream Frosting
(Makes 1 ½ Cups)
2 cups (255g) confectioners’ sugar
¼ cup (55g) Earth Balance, at room temperature (I use Becel Vegan)
1 ½ teaspoons vanilla extract
3 tablespoons almond milk
Directions:
Using an electric mixer, beat the sugar and the Earth Balance in a medium bowl until fluffy, 3 to 4 minutes. Add the vanilla and the almond milk and beat for an additional 2 minutes.
Srv: 28 g | Cal: 110 | Fat: 3.5 g | Sat Fat: 1.5 g | Col: 0 mg | Carb: 20 g | Fib: 0 mg | Pro: 0 g
Enjoy these delicious cupcakes any time of the year, but why not for Valentine’s Day? They are sure to please! If you’d like to see more Valentine’s Day desserts, leave a comment and please subscribe to my mailing list so you will be sure to receive weekly updates. Thank you!
