🍓Mike’s Strawberry Vanilla Cupcakes

When I asked my brother what kind of cupcake he’d like for his birthday, he replied “Strawberry?” So here they are! The first batch of strawberry cupcakes I’ve made. No artificial extracts or colorings. They were a big hit and likely to be requested again. So here is the step-by-step.

Mike’s Strawberry Vanilla cupcakes 🍓
Adapted from this recipe, Makes 12 cupcakes

• 1 cup Soy Milk (240ml)
• ⅓ cup Canola Oil (80ml)
• 2 tsp Vanilla Extract
• 1 Tbsp Distilled White Vinegar

• 1 ¾ cups All Purpose Flour (220g)
• 1 cup White Granulated Sugar (200g)
• 1 tsp Baking Soda
• ½ tsp salt

1.) Preheat to 350. Combine all wet ingredients in a measuring cup and set aside to curdle. Prepare cupcake pans with liners and set aside.

2.) In a large bowl, mix all of the dry ingredients until combined.

3) Mix in wet into dry and beat just until blended and smooth. Careful not to over-beat.

4.) Distribute the cake batter into the pans and bake for 20-25 minutes or until a toothpick comes out clean.

5.) Let cupcakes cool for 10 minutes in the pan before inverting onto a cooling rack to cool thoroughly.

6.) When cooled, core the centers of each cupcake to make room for filling.

Strawberry Filling 🍓
Adapted from this recipe

• 1 Tablespoon cornstarch
• 3 Tablespoons water
• 1 pound strawberries, diced
• zest & juice from 1 lemon
• ¼ cup granulated sugar
• Optional: 1 few mint leaves, chiffonaded

1.) Whisk cornstarch and water together to create a slurry.

2.)  Add all ingredients, including cornstarch mixture, into a small saucepan. Cook on medium heat.

3.) Bring filling to a simmer and let simmer for 5 minutes, stirring constantly.

4.) After 5 minutes, remove from heat. Mix in chiffonaded mint leaves and mix well. Allow it to come to room temperature than store covered in the fridge to set.

Strawberry Cream Cheese Frosting 🍓
Adapted from this recipe

• 1 cup freeze-dried strawberry
• 1 container vegan cream cheese
• 1 cup vegan butter
• 4 cups powdered sugar
• 1 teaspoon vanilla extract
• 2-3 Tablespoons of plant milk, as needed

1.) Pulse freeze-dried strawberry in food processor until fine, the consistency of powdered sugar.

2.)  With a mixer, beat cream cheese and butter until smooth and incorporated.

3.) Lower the speed and add half the powdered sugar and freeze-dried strawberry.  Turn up mixer once it’s incorporated and beat until smooth.  Then add the remaining and, once again, beat until smooth.

4.) Add the vanilla and beat until well incorporated. If frosting is too thick, add plant milk one Tablespoon at a time until desired consistency is achieved.

5.) Add to a piping bag to frost the cupcakes or set covered in fridge until needed.