Easy Strawberry Cupcakes (Vegan)
Fluffy vegan cake recipes seems to be as elusive and mythical as unicorns (or maybe I'm just reading the wrong vegan blogs) but I swear I have tried so many "fluffy" vegan cake recipes that have gone all wrong. They either come out to dense or to fatty/oily. Now I'm talking cake from scratch. Because if you find a box cake mix that happens to be vegan and then veganize it or do that Pinterest trick where you replace the water with soda, yeah, you'll have no problem making a vegan fluffy cake then but I digress. This vegan cake is from scratch and FLUFFY!
As most of my baking adventures tend to go this was a happy accident. I had this idea in my head of a pink or red cupcake for valentines day, plus I had leftover frosting from when I tried to make a coconut cake. So without mucking the cake up with food coloring I decided to use strawberries in hopes that they would make the batter pink...and it kind of worked but not really. Like I said, the cake is FLUFFY and tastes great but the color...more like a pink/purple/brown after it's been baked. Of course after you cover it with frosting no one will be able to tell what the cake color is until they bite into it and if you really wanted it to be red or pink you could add food coloring, I just didn't.
Have a rambled enough yet? Did anyone even read this part? I usually skip this section in blogs honestly. Okay, TO THE RECIPE!
1 3/4 cups (220 grams) all purpose flour (FYI: I always sift my flour)
1 cup (200 grams) white sugar (I used a organic cane sugar)
1 tsp baking soda
1/2 tsp salt
1 cup strawberry pure (thawed and blended frozen strawberries)
1/3 cup neutral tasting oil (coconut, sunflower, vegetable) or room temperature vegan butter
1 Tbsp lemon juice
1/4 cup soy milk or non dairy milk of your choice
4 Tbsp full fat coconut milk from a can (mine was more of a whipcream consistency than a milk consistency)
3 cups powder sugar (you make want more or less depending on how still you want your frosting to be. I usually do a bit less to make more of a glaze then a stiff frosting but that is all just preference)
1/2 - 1 tsp vanilla extract
strawberry jam optional
This is a one bowl cake! So just put everything in a bowl and mix it up. I used a whisk to make sure I got out all the lumps, if you have a hand mixer or stand mixer you could use those as well.
Note: The strawberry pure and lemon juice will have a reaction with your baking soda. It is a bit normal if you see the mixture getting fizzy. This is good though, it means your cake if going to be really fluffy.
Line your cupcake tins with disposable or silicone liners. Fill each cupcake liner until it's about 3/4 full. This made about 14 regular sized cupcakes for me.
Bake in an oven at 175 degrees celcius (350 degrees fahrenheit) for 20 minutes. You may want to start watching at 18 minutes, all ovens are different after all. Test with a toothpick at 20 minutes to see if they are fully done, if the toothpick comes out clean then they are done.
Let your cupcakes cool in the pan for a minute or two then finish cooling on a cooling rack.
While your cupcakes are cooling you can whip up your frosting.
Note: About your coconut milk, I used an organic full fat coconut milk from a can. Usually with canned coconut milk there is a solid bit of coconut fat that sits at the top of the can while the coconut water is underneath. You can use that solid coconut fat and give it a try (it usually makes great coconut whip cream) however what I used was already like whip cream consistency. I know no everyone gets this kind of consistency from their coconut milk so just keep that in mind if your frosting seems to be a bit off.
I mixed my frosting by hand using a whisk but a stand mixer would work too. Begin by putting your powdered sugar in a bowl. I usually start with 2 cups. Add in your vanilla and then gradually add in your coconut milk while mixing 1 Tbsp at a time. Add as much milk as your need to get the consistency you desire. If it gets too runny, then add more of your powdered sugar. This make a really delicious frosting but if you want to make it pink for valentines day I would highly recommend substituting your vanilla with strawberry jam or just adding in a tablespoon of strawberry jam (keeping in mind that your may need more powdered sugar after doing this).
Wait until your cupcakes are completely cooled and then frost! My extra frosting lasted for over a week in the fridge, btw. Incase you have extra.