V is for Variety and M is for Muffin….or is that Cupcake?
Welcome to the Vegan Month of Food (VeganMoFo) I intend to post 20 times during the month of September – all about vegan food. Check out the gals who organize the project here, and search out other fantastic vegan bloggers. I decided on the theme of “V is for Variety” because, honestly, once I quit the chicken breast – my food choices exploded! Join me!
What’s the difference between a muffin and a cupcake? One is
for breakfast and the other is for dessert? Not in my book; I like them both at
all hours of the day.
These were excellent and came directly from “The Joy of
Vegan Baking,” by Colleen Patrick-Goudreau. They were surprisingly tender and
the strawberry taste is very prominent. Isn’t that raspberry just about the
cutest thing you ever saw?
Here’s what
you need:
1 ¾ C white
flour
1 t baking
soda
1 C
granulated sugar
½ C canola
oil
1 T
distilled white vinegar
1 t vanilla
extract
8 ounces frozen
or fresh crushed strawberries
Here’s what
you do:
Mix the
flour, baking soda and sugar. In a different bowl, combine the oil, vinegar and
vanilla. Add the strawberries. Carefully pour the wet ingredients into the dry
and gently mix – do not overmix.
Scoop into
prepared cupcake tins, about half way full – I use cupcake liners and spray
them. Bake for about 30 minutes in a 350 degree oven. Cool completely before
frosting.
Buttercream
Frosting:
½ C Earth
Balance nondairy butter – room temperature
2 C powdered
sugar
1 ½ t
vanilla
2 T nondairy
milk
Food coloring
Strawberries
or raspberries to decorate
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