When somebody does me a favour I tend to bake them cupcakes. They are the perfect thank-you, I have yet to meet a person who says no to a home baked cupcake. Seeing as it is strawberry season I knew that I had to use some fresh Ontario strawberries for these particular thank-you cupcakes. I made a simple vanilla cupcake and then loaded them up with a strawberry butter cream.
To start with our vanilla cupcakes (vegan of course) you mix up the dry and wet ingredients and then add the wet to the dry, simple! This recipe is super simple and I actually originally found it over at abeautifulmess.typepad.com, it is the best vegan vanilla cupcake recipe I have found so far, and is my allergy free non-vegan boyfriend’s favourite. The recipe makes about a dozen and a half, which means leftovers for me to eat!
If you’re like me you realize after you have mixed up your batter that you are completely out of cupcake wrappers . . . except for your gingerbread Christmas ones, if you are like me, on your way out the door you also realize you have managed to get strawberry on the white bird on your black dress, and if you are like me you are running late and have to spend the day with strawberry on your dress.
Vegan Vanilla Cupcakes
2 1/2 cups flour2 cups sugar
2 tsp. baking soda
1/2 tsp. salt
2/3 cup vegetable oil
1 3/4 cup water
1/2 tsp. vanilla
2 tsp. apple cider vinegar
Mix together all the dry and wet ingredients in separate bowls and then add the wet to the dry. Fill the cupcake wrappers (Christmas or otherwise) 2/3 full and bake at 350 for 20 min.
Vegan Strawberry Buttercream Frosting
1/2 cup shortening
1/2 cup margarine
2 cups powdered sugar
1 tsp. vanilla
5 or so chopped up small strawberries (to your taste)
Cream together the shortening and margarine, add the powdered sugar and vanilla, then add some strawberries to taste, but make sure not to add too many, you will compromise the consistency of the frosting.