Monday, May 31, 2010


I am lucky and have no food allergies (that I know of, knock on wood), but recently I was faced with the challenge of making birthday cupcakes for a friend who was avoiding eggs, dairy, chocolate and tomatoes while waiting for allergy test results.

I was a little sad because Katie's favorite part of a cupcake is the icing, but I couldn't come up with a recipe for vegan icing- maybe next year. These cupcakes look pretty with powdered sugar though, and they're sweet enough without icing.

Instead, I put strawberries in the batter because I had some and they were fresh. It's strawberry season! There's something perfect about a strawberry that's never been refrigerated, so buy two pints- one to eat and one to put in these cupcakes.

Strawberry vegan cupcakes

 3/4 cup sugar
1/2 cup vegetable oil
1/3 cup applesauce
1 tsp. baking power
1 1/4 cups flour
1/4 cup water or soymilk
1/4 tsp vanilla
1 pint fresh strawberries, halved

In a bowl, mix the sugar, oil, and applesauce. Sift in the flour and baking powder and mix until incorporated, then add the water or soymilk and stir until smooth. Mix in the strawberries (reserve a handful to garnish the tops, if you like), and spoon into 12 greased or papered cupcake tins (double the recipe to make more cupcakes).

Bake for 15-25 minutes, or until brown on top (note that the photo above was taken before they were fully cooked- oops!), and sift powdered sugar over when cooled.

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