By Elena Johnson
Here’s a delicious cupcake recipe perfect for spring! These sweet treats are loaded with fresh strawberries and the cake itself is so full of flavor that you can even serve them without frosting. Since many brands of readymade frosting are vegan, I bought pink strawberry frosting at the grocery store to give this batch of cupcakes a festive touch.
Makes 18 cupcakes
2 cups all-purpose flour
¾ cup sugar
1 ¼ tsp. baking soda
¼ tsp. salt
½ cup soy milk
¼ cup canola oil
1 Tbsp. white vinegar
1 tsp. vanilla extract
2 cups finely chopped strawberries
18 strawberry slices, for garnish
Mix together flour, sugar, baking soda, and salt in a mixing bowl.
In a separate bowl, whisk together soy milk, canola oil, vinegar, and vanilla. Mix in chopped strawberries.
Add wet ingredients to dry. Mix gently until incorporated. Batter will be thick.
Line muffin tins with cupcake liners or spray tins with oil. Fill each cup halfway with batter. Bake at 350°F for 30 minutes or until a toothpick inserted in the center comes out clean.
Allow to cool completely before frosting. After frosting, top each cupcake with 1 strawberry slice.
About the Author
Elena Johnson is a second-generation Filipino American living in Baltimore, MD. As a vegan chef and caterer she has been reinventing her family’s recipes and sharing them with friends, relatives, and those interested in vegetarian cooking. Elena is also the Special Projects Manager at Compassion Over Killing, a national animal advocacy organization focusing on cruelty to animals in agriculture and promoting vegetarian eating as a way to build a kinder world for all. Elena combines her passion for vegetarian food with a love of teaching by offering cooking demonstrations to the public. To learn more about why she went veg, visit TryVeg.com. Questions/feedback: email firstname.lastname@example.org. Follow Elena on Twitter: @ElenaEJohnson.