Loading ...
Vegan Strawberry Cupcakes using Vinegar
February 26th, 2009 Madhuram Posted in Cakes, Food Blog Events, Vegan Baking | 
| 28 Comments »
This strawberry cupcake recipe is from The Joy of Vegan Baking. This was the first recipe I ever tried from this book and my first experience with vinegar too. I was surprised that it didn’t taste anything like vinegar. It was very sweet for me, so I would reduce the sugar quantity of sugar when I bake it the next time. Earlier I had this doubt if reducing or increasing the quantity of sugar in a recipe would affect the end product, but recently I got it clarified. Day before yesterday I baked some blueberry muffins (using vinegar) from the same book and the sugar mentioned in the recipe was 3/4 to 1 cup and I chose to add 3/4 cup because of the experience with the strawberry cupcakes. The muffins came out very good and we were okay with sweetness. For some it may be very less but we were fine with it. I wanted to bake these muffins once again (I’ll mention the reason when I post that recipe) and added some more sugar, little more than 3/4 cup but less than 1 cup. Again the muffins turned out good. So I’m sure you can play with the sugar measurement in this strawberry cupcake recipe too because it’s pretty similar to the blueberry muffins recipe.
Yield: 12-16 cupcakes or One 9 inch loaf cake.
2 In a large bowl combine together the flour, baking soda and sugar.
3 In another bowl, mix the oil, vinegar and vanilla. I pureed the strawberries in a blender, because I was not sure if my son would like to bite of chunks of strawberry in the muffin. Add the pureed strawberry also to the oil mixture and stir to combine.
4 Create a well in the center of the dry ingredients and add the wet ingredients. Stir together but do not overstir.
5 Pour the batter into the prepared muffin tins. I got exactly 12 muffins.
6 Bake for about 22 minutes or until a toothpick inserted into the center comes out clean. If baking a loaf bake it for 40-45 minutes and check for the doneness.
7 Remove from the oven and place on a wire rack to cool. When cool, frost the cupcakes and top each with a whole strawberry.
2 Also the time mentioned in the recipe for muffins was 30 minutes, but mine was done around 22 minutes itself. The time mentioned for the loaf was 1 hour, but I have reduced it to 40-45 minutes. I have tried a couple of recipes from this book, they all turn out good, but there is some difference in the time it bakes. Mine always bakes at least 8-10 minutes earlier than the time mentioned in the recipe. Maybe it’s my oven! Anyway just watch out.
3 The top of the cupcake was slightly crispy than soft. I think that’s because of the sugar. Since we are not creaming the sugar in this recipe, I think the sugar tends to be in a semi-crystal state, forming a crust like thing. But in the blueberry muffin recipe also I did not cream the sugar, but it did not have the crusty top. It was so good and light. I can’t wait to post that recipe here.
4 I used a food processor to puree the strawberries. It was a wide base 1 cup mini bowl. I didn’t have to add water at all. If you use a blender I think adding little water would be necessary and I’m sure that it would not affect the result in any way.
You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.
March 7th, 2010 at 7:53 pm
Hi Madhuram,
This recipe is really good i tried this with boysenberies and the muffins were yummy!
You have some very nice recipes here and your tips are useful.
Thanks.
You’re welcome Krsna. I have heard boysenberries somewhere but have not seen it or tasted it.
March 5th, 2010 at 3:20 am
Greetings,
Can I use the self raising flour instead the Unbleached All Purpose Flour….. Hoping to try this recipe this weekend…Thank you
Hi Sankri. You cannot sub SRF for APF because SRF already has baking powder in it. So the baking powder in the recipe has to be adjusted accordingly. But this recipe does not have baking powder and I’m not sure how it will affect the end product if you are using SRF.
February 8th, 2010 at 8:06 am
Hi Madhuram!
thanks a ton for this interesting recipe…
it was my third try for baking and it came out as a miracle!
first 2 cup cake were complete FLOP! (first was using milkmade and the other one using eggs)..
I made few alterations… I used half a quantity of given recipe… and used 1 ripe Banana puree instead of
strawberries … and added a little strawberry jam to give
just a tinge of strawberry flavor!
It’s so spongy and perfect moist! thanks again!
Prachi, those are some amazing changes you have made. Great going.
February 5th, 2010 at 10:43 am
hi,
I have a doubt….can i use vegetable oil instead of canola oil?
regards,
Harini
Yes you can, Harini.
January 7th, 2010 at 7:37 pm
[...] Madhuram’s Vegan Strawberry CupcakeThis is another simple and healthy recipe too with a cup of strawberry puree. These cupcakes have a mild strawberry flavor and can be devoured even without frosting. [...]
October 25th, 2009 at 1:04 pm
Oh my, oh my! Amazingly delicious! Surprisingly delicious! I had to make something vegan for allergic kids and I would have never guessed these were vegan–they were so good and light and fluffy and yummy! I did 3/4 c sugar and that was even too sweet for me. I’d probably cut the sugar down farther if I was to make again — which I probably will! Thanks.
You’re welcome Elena. You should try the blueberry muffins too.
September 21st, 2009 at 3:24 pm
Thank you for a good recipe it is yummmy!… I put brown sugar in this dish …almost 1 cup..turned out vey sweet for us..next time will reduce sug and see…I even tried blueberry ones..they r great too….
You’re welcome Jyothi.
August 26th, 2009 at 4:11 pm
Thanks a lot for this recipe, I was pretty amazed at how the cup cakes rose perfectly in the oven without eggs!
>You’re welcome Sudha.