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
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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