Ingredients
1 cup all-purpose flour
3/4 cup vegan sugar
1/3 cup vegan unsweetened cocoa powder
12-24 strawberries
2/3 cup chocolate almond milk
1/4 cup vegetable oil
1/4 cup vegan yogurt
2 tablespoons lemon juice
1 teaspoon vanilla
1 teaspoon baking soda
1/4 teaspoon salt
Directions
Preheat oven to 350F. Line cupcake tins with paper cupcake liners. Gather all ingredients and supplies. In large mixing bowl, sift dry ingredients. In small mixing bowl, mix wet ingredients. Pour wet ingredients into the dry ingredients bowl and mix until all dry ingredients are wet and there are no lumps. Do not over-mix. Fill cupcake liners 1/3 full then place strawberry in the center. Fill liner 1/2 to 2/3 full. Do not over-fill or the cupcakes will rise too high and the tops will combine with the other tops. Bake 15-20+ minutes or until toothpick comes out clean. Keep watching the oven after 15 minutes. Don’t open the door too often. Let cool another 20 minutes, then add icing.
Chocolate Strawberry Frosting Recipe
Frosting Ingredients
3 cups vegan powdered sugar
1/4 cup vanilla soy milk
1 tablespoon pure vanilla extract
1 cup strawberries, pureed*
12-24 strawberries (for garnish)
1 vegan chocolate bar, grated
Frosting Directions
Sift dry ingredients in one bowl. Mix wet ingredients in another bowl. Slowly stir wet ingredients into dry ingredient bowl. Blend until smooth. Add any non-dairy milk or extra vegan powdered sugar as needed for appropriate texture. Sprinkle the top of each cupcake with grated chocolate, top with a strawberry.
* or organic strawberry baby food or jam