Strawberry Cupcakes

makes 12

The Strawberry Cupcakes

2/3 cup soy milk
1/2 teaspoon apple cider vinegar
2/3 cup light agave nectar
1/3 cup canola oil
1 1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
1 1/3 cups all purpose flour
3/4 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup strawberries, diced

1. Line muffin pan with cupcake liners and preheat the oven to 325 degrees.
2. Mix the soy milk and apple cider vinegar in a large bowl; allow to sit for a few minutes to curdle.  Beat in agave, oil, vanilla, and almond extract. Sift in the flour, baking powder, baking soda, and salt and mix until smooth. Fold in the strawberries. Fill liners two-thirds full. Bake 20-22 minutes until a knife or toothpick inserted into the center of a cupcake comes out clean; don't over bake or cupcakes will be dry.
3. These cupcakes to cool at least an hour before topping and also to develop the flavor and texture properly.


The Strawberry Frosting

1/2 cup nonhydrogenated shortening
1/2 cup nonhydrogenated margarine
3 1/2 cups confectioners' sugar, sifted
1 teaspoon strawberry extract 1-2 drops red food coloring
1/4 cup plain soy milk or soy creamer

1.Beat shortening and margarine together until well combined and fluffy.Add the sugar and beat for about 3 more minutes. Add the strawberry extract, food coloring and soy milk, beat for another 5-7 minutes until fluffy.

To Assemble

12 cupcakes
1 recipe frosting
shavings of white chocolate or washed whole strawberries
Spread the frosting on cooled cupcakes. Place shaved white chocolate on top of each cupcake or for a vegan friendly version top each with a whole strawberry.

These are variations of   Simple Vanilla and Agave Nectar Cupcakes and Vegan Fluffy Buttercream Frosting found in Vegan Cupcakes Take Over The World by Isa Chandra Moskowitz and Terry Hope Romero.