Vegan Strawberry Cupcakes
2 cups unbleached all-purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
½ tsp salt
½ cup canola oil
½ cup almond milk
1 cup evaporated cane sugar
2 tsp. pure vanilla extract
1 tsp. almond extract
1/3 cup silken tofu
1 ¼ cup strawberries, chopped
Preheat oven to 325 degrees F.
Line a 12- cup muffin pan with paper liners
In a large bowl, sift flour. Add in baking soda, baking powder, and salt.
In another bowl whisk together oil, milk, sugar, and extracts until well combined. In a blender or food processor puree the tofu and strawberries until creamy. Add this mixture to the milk mixture and whisk until combined.
Create a well in the dry mixture, and pour in the wet ingredients. Stir to combine but do not over mix.
Pour the batter into prepared muffin pan, filling each liner with 2/3’s full.
Bake 20-25 minutes, or until a toothpick inserted comes out clean. Remove from muffin pan and place on wire rack to cool. Top with your choice of icing.
(I choose Lemon Butter-Cream Icing- see recipe below)
(recipes from Skinny Bitch)
Lemon Butter-Cream Icing (makes 1 1/2 cups)
2 cups confectioner’s sugar
¼ cup of Earth Balance, at room temperature
3 tbs fresh lemon juice (I used one whole lemon)
1 tsp finely grated lemon peel (optional)
Using an electric mixer, beat the sugar and Earth Balance in a medium bowl until fluffy, (3-4 minutes). Add the lemon juice and zest, and beat an additional 2 minutes.