Strawberry Lemonade Cupcakes

Tabi Happy is overdue for a recipe post… so here I am posting a recipe. :)

( CREDIT: I found this recipe via Pinterest at One Green Planet > HERE. )

I tried out this easy to make yummy little Strawberry Lemonade Cupcakes recipe to bring along to a family get together. These vegan treats are simple to make, yummy and I didn’t end up bringing any home – so that’s a good sign, right? (Even though a good number of them were consumed by my 2 year old who would lick all the icing off, then move on to the next one.)

Strawberry Lemonade Cupcakes with Lemonade Buttercream

Makes 1 dozen cupcakes
** You can find my changes/substitutions shown in PINK. **

Ingredients- Cake >>

  • 1/3 cup soy milk
  • 1/2 tsp white distilled vinegar
  • 1/2 cup pureed frozen or fresh strawberries
  • zest of 1 lemon (I left this ingredient out entirely – the zest is a texture my kids don’t have much affinity for, but I think it is a great ingredient to oomph the lemony-ness )
  • juice of 1 lemon
  • 1/2 cup light agave nectar  (SUB: 1/2 c. organic maple syrup)
  • 1/3 cup canola oil (I used olive oil because I had no canola oil on hand – but would love to try this out again with canola – for comparison’s sake)
  • 1/2 tsp vanilla
  • 1 1/3 cups all-purpose flour
  • 3/4 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt

Preparation >>

Preheat your oven to 325 degrees and line a cupcake tin with paper cups. In a large bowl, combine the soy milk and vinegar and let sit for about 3 minutes, or until it curdles. Add the pureed strawberries, lemon zest and juice, agave/syrup, oil and vanilla. Sift in the remaining ingredients, stirring until the batter is smooth, but be careful not to over-mix. Pour it into your prepared pan, filling each cupcake holder about 2/3 of the way full. Bake for 20-25 minutes or until a toothpick stuck in the center comes out clean. Let the cupcakes cool for at least 20 minutes before frosting.

I made 24 mini cupcakes + 6 regular sized ones. They cooked in my convect oven for about 15 minutes and were done – every oven is different, so check on them with your toothpicks when they start to look done – when the toothpick comes out clean, they’re done!

Frosting >>

Here’s where I totally cheated due to lack of time (also due to my lack of confidence in my own homemade frostings) . I skipped the homemade frosting altogether and opted to (send the husband out to) buy a pre made, dairy free vanilla frosting & mixed in some Lemon Extract (to taste). A dollop of icing + pink sugar sprinkles … and voila! 

… but for the right way – follow the One Green Planet’s original recipe below.

Ingredients- Lemonade Buttercream Frosting >>

  • 1 cup vegan margarine
  • 3 1/2 cups powdered sugar
  • zest from 2 lemons
  • 2 tbsp lemon juice

Preparation >>

In a medium bowl, use a fork to whip up the margarine until soft and fluffy. Mix in the lemon zest and juice, then begin to stir in the powdered sugar, 1 cup at a time. Feel free to add more or less, depending on how thick you want your frosting. Frost cupcakes using a piping bag and top with sprinkles or fresh strawberries slices.


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