The month of May is full of birthday’s (Julie and Betsy <3), deadlines and sunshine!! So, as usual, it’s necessary to celebrate WITH CUPCAKES! I got this flavor idea at work one day when the bakery started selling strawberry lemonade cakes! They are so pink and adorable, but not one bit vegan. I needed to make a vegan version!
So last night Betsy and I went out to dinner at Stone Hearth Pizza in Needham, dessert at Treat Cupcake Bar and then came back here to have a late night bake sesh!
The recipe was based on a vanilla cupcake recipe from PPK.
Strawberry Lemonade Cupcakes
Makes 12 cupcakes
1/3 cup unsweetened non-dairy milk
1 tsp. apple cider vinegar
2/3 cup organic strawberry lemonade
1/2 cup spelt flour
1 cup all-purpose flour
2 Tbsp. arrowroot
3/4 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/3 cup canola oil
1/2 cup sugar
1 tsp. vanilla
Directions:
Preheat the oven to 350 degrees. Prepare cupcake tins by lining them with paper and lightly spraying the paper with oil.
Combine the milk and apple cider vinegar in a small dish and set aside to curdle.
In a medium bowl combine the flours, arrowroot, baking powder, baking soda and salt.
In a large separate bowl cream together the sugar and oil; add the vanilla, strawberry lemonade and curdled milk. Sift in the dry ingredients slowly and mix until no lumps remain.
Fill cupcake tins 2/3 full and bake in the preheated oven for 20-22 minutes. Let cool on a wire rack while the frosting is prepared.
Strawberry Lemonade Frosting
Yields enough to frost 12 cupcakes
2/3 cup Earth Balance Butter
1 1/2-2 cups Sifted powdered sugar
3 Tbsp. strawberry lemonade
1/2 tsp. vanilla
Lemon zest (from half a lemon)
5 medium strawberries, fork mashed with 1/2 tsp. sugar
Directions:
Using an electric mixer, cream the butter and slowly sift in the powdered sugar until thickened. Beat in the rest of the ingredients and mix until combined.
