April 2, 2013

Vanilla Cupcakes with Strawberry Cream Cheese Frosting


I hope everyone had a great weekend! I spent Easter Sunday with with my family over at my Aunt's new house. She just moved up here from the Milwaukee area on Friday and decided to host an Easter dinner at her house on Sunday! Crazy, right?! That would be too much stress for me after moving, but she did an amazing job and it was so much fun catching up with her and eating some great food.

This Easter was my Mom's first holiday as a vegetarian! She's finally decided to give up meat (again) and I couldn't be more proud of her. She's reading a few books and doing her research, but she knows this is the best decision for her health, the environment, and of course - the animals. She's even on her way to becoming a vegan! So of course I had to make her a delicious dessert to celebrate the occasion. These cupcakes are always a hit whenever I make them, but the frosting was a tasty new addition.

The frosting turned out so well - all thanks to Go Veggie's Vegan Strawberry Cream Cheese. It honestly tasted just like strawberry ice cream! My family loved the frosting so much they were eating it with a spoon! I know I'm going to be making this one again and again. I hope you like it as much as we did!

Cupcake Ingredients:
  • 1/2 cup vegan shortening
  • 1 cup sugar
  • 1 1/2 tsp vanilla
  • 1/2 cup unsweetened smooth applesauce
  • 1/2 tsp apple cider vinegar
  • 1 1/2 cups all purpose flour
  • 1 tbsp baking powder
  • 1/2 cup non-dairy milk

Preheat the oven to 350 degrees F.

Cream the shortening and sugar until fluffy. Add the vanilla, applesauce, and vinegar - mix well.

Sift together the flour and baking powder and then mix into the batter in three steps - alternating with the milk.

Scoop the batter into oiled cupcake liners, filling them 3/4 of the way full. Helpful Tip: Use an ice cream scoop to evenly measure the amount of batter you pour into your cupcake liners.

Bake the cupcakes for 18-21 minutes. Check at 15 minutes to maker sure the tops aren't getting too brown! Allow them to cool before decorating.


Frosting Ingredients:

Cream together the cream cheese and shortening in a medium bowl until well combined.

Sift in the powdered sugar and the beat on high until well incorporated. Pipe frosting on to cupcakes. Garnish with chocolate shavings. Refrigerate any leftover frosting.

5 comments:

  1. When is the apple cider vinegar added?

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    1. Oops. Sorry! I've edited the instructions to include the vinegar. Thanks for catching it!

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  2. I'm assuming Matthew adds the vinegar to the milk and sets it aside to curdle. Yes? :)

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    Replies
    1. Yes...curdled milk is an important ingredient for any cupcake recipe - right?! ;)

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    2. Yup. Makes sense to me. I really have to try making these. I've yet go have great success with vegan vanilla cupcakes. Chocolate's no problem but the vanilla ones always come out...slightly off. Hopefully I fare better with these. :)

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