Vegan Strawberries and Cream Cupcakes

• Produce

  • 1 cup Strawberries

• Refrigerated

  • 1 tsp Vanilla almond milk

• Baking & Spices

  • 1 tsp Almond extract
  • 1 tsp Baking soda
  • 2 tbsp Cornstarch
  • 1/4 tsp Salt
  • 3 tsp Vanilla
  • 1 cup White sugar

• Oils & Vinegars

  • 1 tbsp Apple cider vinegar

• Dairy

  • 1 cup Earth balance butter

• Other

  • 1 cups and 1/2 to 2 powdered sugar

Found on chelseasmessyapron.com

Description

Directions

• Preheat the oven to 350 degrees F.
• Grease a muffin tin with nonstick spray, fill with muffin liners, and then lightly grease the liners.
• In a blender or food processor, pulse the chopped strawberries a few times to get a thick puree.
• Add to a bowl with butter. Melt the butter, measure it in melted form to reach 1/2 cup, and then let cool to room temperature.
• Add in the vanilla extract, almond extract, sugar, and apple cider vinegar.
• In another bowl add the baking soda, cornstarch, salt and flour. Stir.
• Add wet to dry and mix until combined. Fill the muffin cavities 2/3rds the way full and then bake for 20-25 minutes or until a toothpick comes out clean when inserted into the center. Remove and allow to completely cool.
• Meanwhile, prepare the frosting by beating straight out of the fridge butter with 1 cup powdered sugar until smooth. Add in the extracts and 1/2 to 1 more cup of powdered sugar (more powdered sugar for a thicker frosting and less for a lighter frosting). Beat until smooth slowly adding milk as needed to get to the right consistency.
• Frost the cupcakes and garnish with a sliced strawberry if desired.