This recipe was adapted from Chloe Coscarelli’s Vegan Chocolate Strawberry Shortcake Cupcakes. If you have not heard of her you must check her out. Her cupcake was the first vegan recipe to win on a Food Network show. Find her at http://chefchloe.com . I took her recipe as a guideline and changed it up to make my strawberry cupcakes. I really wanted to incorporate coconut into the recipe so I made a coconut cream cheese frosting. I was surprised that my frosting was creamy, yet it still stayed fluffy and never fell apart. I think I might make more cupcakes this week. If you decide to make these cupcakes, please let me know how they turn out.
Ingredients
Cupcakes
1 1/2 cups flour
1 cup sugar
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup vegetable oil
2 tablespoons distilled white vinegar
8-10 strawberries finely processed
2 teaspoons vanilla extract
Frosting
2/3 cup nonhydrogenated vegetable shortening
2 2/3 cups sifted powdered sugar
About 5 tbsp. Coconut milk
About 5 tbsp. vegan cream cheese
Preparation
1. Preheat oven to 350°. Line a 12-cup muffin pan with cupcake liners.
2. To make cupcakes, whisk together flour, sugar, baking soda, and salt in a large bowl. In a separate bowl, whisk together the oil, vinegar, strawberries and vanilla. Pour wet mixture into dry mixture and whisk until combined.
3. Divide batter among cupcake cups. Fill them up pretty full about 2-3 cm of room on the top. Bake until a toothpick inserted into a cupcake comes out clean. It will be about 15 to 20 minutes. Make sure to allow cupcakes to cool completely in pan.
4. To make the frosting, beat shortening, 2 2/3 cups powdered sugar, and the cream cheese together with an electric beater. Beat in coconut milk 1 tbsp. at a time and beat until frosting is smooth and fluffy.
5. Put frosting in a icing bag or zip lock bag and decorate cupcake. If you have extra strawberries putting a sliced strawberry on top of cup cake might be nice, or even shredded coconuts.
Vegan Cannibal 