Vegan Strawberry Cupcakes Recipe | #ratingval# from #reviews# reviews | |
Prep time: 15 Mins
Cook time: 45 Mins
Yields: 12-16 Cupcakes OR Two 9 Inch Layers
Can a cupcake made with vinegar taste so good? Yes! Sure! Try these vegan strawberry cupcakes and you will know what I mean.
- 1 and 3/4 cups Unbleached All Purpose Flour (I used Bleached)
- 3/4 to 1 cup Sugar
- 1 teaspoon Baking Soda
- 8oz (I used 14 strawberries) Frozen/Fresh Pureed OR Crushed Strawberries
- 1 teaspoon Vanilla Extract
- 1/2 cup Canola Oil
- 1 tablespoon White Distilled Vinegar
- Preheat the oven to 350F/180C for 15 minutes. Grease/line a muffin tin or grease a 9 inch loaf pan.
- In a large bowl combine together the flour, baking soda and sugar.
- 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.
- Create a well in the center of the dry ingredients and add the wet ingredients. Stir together but do not over stir.
- Pour the batter into the prepared muffin tins. I got exactly 12 muffins.
- 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.
- Remove from the oven and place on a wire rack to cool. When cool, frost the cupcakes and top each with a whole strawberry.
- The original recipe had 1 cup of sugar, but I felt that it was very sweet for us. So I have made it as 3/4 to 1 cup.
- 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.
- 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 a 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.
- 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.