It has been quite some time since I have posted a recipe! The summer is one of those times when life is a bit more spontaneous and I rarely plan what I’m making or where I’m going. This weekend I decided to make cupcakes for a party we were having. I was a bit skeptical about this recipe because it was a) vegan & gluten free b) I have not made cupcakes in nearly 10 years. I was optimistic they would turn out well and I was right! They were perfect, including the icing.
Vegan Strawberry Shortcake Cupcakes (GF)
Adapted from Chef Chloe
1 1/2 cups all purpose gluten free flour
1 cup sugar
1/3 cup unsweetened cocoa powder (dutch)
1 tsp baking soda
1/2 tsp salt
1 cup water or coconut milk
1/2 cup canola oil
2 tbsp white vinegar
2 tsp vanilla extract
1 cup earth balance
3 cups powdered sugar
1 tsp pure vanilla extract
1 tbsp rose water (optional)
2 to 5 tbsp almond milk
Garnish with fresh sliced strawberries
Preheat oven to 350 degrees F. Line two cupcake pans with liners, or grease liners with earth balance or coconut oil.
In a large bowl whisk together the dry ingredients (flour, sugar, cocoa, baking soda and salt. Separately whisk together coconut milk, oil, vinegar and vanilla. Mix together both wet and dry mixes.
Fill the liners or cupcake tins 3/4 of the way full. Bake for 17 minutes. Cool cupcakes before icing them.
Using a mixer, blend the earth balance with sugar, vanilla, rose water and non dairy milk, keep mixing until it forms a spread like paste, non drippy. Cut the top layers of the cupcakes off and fill inside with icing and strawberries. Place a blob on top with a piece of strawberry!
If freckles were lovely, and day was night
And measles were nice and a lie warn’t a lie,
Life would be delight,-
But things couldn’t go right
For in such a sad plight
I wouldn’t be I.
– e.e. cummings