Chloe's Vegan Chocolate Strawberry Shortcake Cupcakes |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1 1/2 cups flour |
1 cup sugar |
1/3 cup unsweetened cocoa powder (preferably dutch-process) |
1 teaspoon baking soda |
1/2 teaspoon salt |
1/2 cup vegetable oil |
2 tablespoons distilled white vinegar |
2 teaspoons vanilla extract |
2/3 cup nonhydrogenated vegetable shortening |
2 2/3 cups plus 1 tbsp. sifted powdered sugar |
2 teaspoons vanilla extract |
about 4 tbsp. nondairy milk, such as soy, almond, or rice |
1 1/2 cups sliced strawberries |
Directions:
1. Preheat oven to 350°. Line a 12-cup muffin pan with cupcake liners.
2. Make cupcakes: In a large bowl, whisk together flour, sugar, cocoa, baking soda, and salt. In a separate bowl, whisk together 1 cup water, the oil, vinegar, and vanilla. Pour wet mixture into dry mixture and whisk until just combined.
3. Divide batter among cupcake cups. Bake until a toothpick inserted into a cupcake comes out clean, 15 to 20 minutes. Let cupcakes cool completely in pan.
4. Make frosting: Using an electric mixer, beat shortening, 2 2/3 cups powdered sugar, and the vanilla together to mix. Beat in nondairy milk 1 tbsp. at a time and beat until frosting is smooth and fluffy.
5. Cut tops off cupcakes and set aside. Smooth about 1 tbsp. frosting onto each cupcake and cover with a few strawberries. Replace top, then add a dollop of frosting and a few tiny slices of strawberry. Put remaining 1 tbsp. powdered sugar in a fine-mesh strainer and dust cupcakes with sugar.
6. Note: Nutritional analysis is per cupcake.
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