Monday, June 13, 2011

Strawberry Fields Forever

You didn't think we were going to stop at one frappucino cupcake, did you?! Of course not! Next on the list is the Strawberries and Creme frapp, which lends itself perfectly to a delicious, summery cupcake! This is an easy one, folks!

Strawberries and Creme Cupcakes
(For 12 cupcakes)

2 cups fresh strawberries, coarsely chopped
1/2 cup canola oil
1 cup sugar
1 tsp. vanilla extract
1/2 tsp. strawberry extract (optional)
2 cups flour
2 tsp. baking powder
1/2 tsp. salt

1. Preheat oven to 350 degrees and line muffin pan with paper liners.
2. Puree in food processor strawberries, canola oil, sugar, vanilla, and strawberry extract.
3. Sift together in large bowl flour, baking powder, and salt.
4. Add puree to dry ingredients. Stir together.
5. Scoop batter into liners. Bake 25 - 27 minutes.

For the "Buttercream" frosting
1/4 cup vegan shortening
1/4 cup vegan margarine
1 and 3/4 cup powdered sugar
1 tsp. vanilla extract
1 Tbsp. non-dairy milk

1. Beat shortening and margarine together until well mixed and fluffy.
2. Add the powdered sugar, vanilla, and non-dairy milk alternately and beat until fluffy.

(To garnish, we drizzled strawberry jam and sprinkled chopped nuts on top of the beautiful, pink cakes)
These creations were enjoyed by Andy (the oldest VegBerger sibling!) and his girlfriend, Kara !

I think they really liked them.

Peace, Love, and Strawberries,

Pam and KT

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