Today we are making a delicious and simple Strawberry Vanilla Vegan Cupcakes to celebrate summer and the 4th of July. I used strawberries freshly grown from my garden along with lime basil. The fresh ingredients take this Strawberry Vanilla Vegan Cupcakes to the next level.
I am going to be a lot more
Vegan Cupcakes in the near future and need your help on finalizing the flavors. Let me know in the comments some of your favorite cupcake flavors that you’d love to see vegan.
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Vegan Strawberry Vanilla Cupcakes | 4th of July Recipe
A delicious and simple Strawberry Vanilla Vegan Cupcake to celebrate summer and the 4th of July.
All Purpose Flour | 2 1/4 Cups Coconut Sugar | 1 Cup Sea Salt | 1 teaspoon Baking Powder | 1 1/2 teaspoons Baking Soda | 1/2 teaspoon Almond Milk | 1 1/2 Cups Agave | 1/3 Cup Vegetable Oil | 1/2 Cup Vanilla Extract | 1 Tablespoon
Fresh Strawberries | 1 Pint Agave | 1/4 Cup Fresh Lime Basil or Lime Zest | 1 Tablespoon, Optional
Powdered Sugar | 3 Cups Vegan Butter | 1/2 Cup Almond Milk | 1 Tablespoon Vanilla Extract | 1 Teaspoon Food Coloring of Your Choosing
Preheat oven to 350*F and fill your cupcake tray with cupcake liners. Sift flour, coconut sugar, sea salt, baking powder, and baking soda in a medium sized bowl. Set aside. In separate bowl, mix together almond milk, agave, vegetable oil, and vanilla. Add the wet ingredients to the dry ingredients. Fold together until just combined. Scoop the cupcake batter into the lined cupcake tray till they are 2/3 filled. Place into preheated oven and bake for 20-22 minutes. Test with toothpick to determine doneness. Allow to cool completely before icing.
Coarsely chop the strawberries and add them to a medium sized sauce pan. If your using the lime basil or lime zest, add that to the pan as well. Add agave and cook on medium heat stirring occasionally. Allow to simmer for 3 minutes. Remove from heat and allow to cool.
Beat vegan butter in a mixer with a the paddle attachment until smooth. Add powdered sugar, vanilla extract, and almond milk. Beat until just combined. Switch to a whisk attachment and whip for 2 minutes. Color accordingly and ice the cooled cupcake.
Cut a dome out of the top of the cooled cupcake. Add your strawberry filling. Place the dome back on. Should look like a triangle on top of the cupcake. Place icing into a piping bag with star tip. Ice the the cupcake. Enjoy.
Adapted from Recipe Video Link
Vegetarian Baker http://vegetarianbaker.com/