Vegan Strawberry Cupcakes

Vegan Strawberry Cupcakes

Vegan Strawberry Cupcakes

45 minutes

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Details
  • Serving Size:   12
  • Weight Watchers:   6 Points
Cuisine
  • American
  • dessert
Comments
Ingredients
  • 2 tsp natural vanilla flavor
  • 1 ½ tsp non-aluminum baking powder
  • ¼ cup non-dairy cream cheese
  • ¼ cup non-hydrogenated margarine
  • 1 cup non-dairy milk (I used soy)
  • 1 Tbs non-dairy milk
  • ½ cup oil
  • ¼ tsp natural food-grade red food coloring, or until desired shade of pink
  • 1 cup powdered sugar
  • pinch of sea salt
  • ½ tsp strawberry flavor
  • 1 tsp natural strawberry flavor
  • ¾ turbinado sugar
  • ½ cup unbleached white flour
  • 1 tsp vanilla
  • 1 cup whole wheat pastry flour
Instructions

Preheat oven to 350 degrees F.

Place muffin liners in 12 cup muffin pan and set aside. Sift flour, baking powder, and salt. In a separate bowl combine non-dairy milk, oil, sugar, vanilla flavor, and strawberry flavor.

Combine both and mix until smooth (I used a wire whisk). Fill muffin cups 2/3 full.

Bake for 20 minutes or until golden brown and spring back when touched

Remove from oven, let sit for 5 minutes then transfer to cooling rack.To make frosting:Cream margarine and powdered sugar.

Add milk, vanilla, and strawberry flavor. Using a hand held mixer cream until light and fluffy.

Transfer to refrigerator until stiff.When cupcakes are completely cooled, frost. Enjoy!!

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