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Strawberry Cupcakes

Happy.Herbivore's picture
Ingredients
  Whole wheat pastry flour 2 Cup (32 tbs)
  Baking powder 1 Teaspoon
  Baking soda 1⁄2 Teaspoon
  Fine salt 1⁄2 Teaspoon
  Applesauce 1⁄4 Teaspoon
  Raw sugar 1 Cup (16 tbs)
  Non dairy milk 1 Cup (16 tbs)
  Lemon extract/Lemon zest 1 Teaspoon
  Vanilla icing 1 (1 recipe, pg. 225)
  Strawberries 12 Ounce (fresh or frozen)
Directions

1. Preheat oven to 350˚F.
2. Grease a muffin tin or spray paper liners and set aside.
3. In a medium bowl, whisk flour, baking powder, baking soda, and salt together.
4. In a large bowl, whisk applesauce, sugar, non-dairy milk, and lemon extract or zest until well combined.
5. Pour dry mixture into the wet mixture in 3 to 4 batches, stirring until just combined.
6. Spoon batter into muffin cups 3⁄4 full and bake for 15 to 25 minutes, or until a toothpick inserted in the center comes out clean.
7. Transfer to a wire cooling rack.
8. Once the cupcakes have fully cooled, slather icing over top and garnish with fresh strawberry slices (thawed, if using frozen).

Nutritional Information (without icing ): Calories 157.8; Calories from Fat 4.5; Total Fat 0.5g; Cholesterol 0mg; Total Carbohydrate 35.6g; Dietary Fiber 2.8g; Sugars 2.8g; Protein 2.8g

This recipe was excerpted from The Happy Herbivore. To purchase the book, visit www.amazon.com.

Recipe Summary

Cuisine: 
American
Course: 
Dessert
Taste: 
Sweet
Servings: 
12
Story
Every year that we lived in Florida, my parents took me to the Strawberry Festival, where I ate strawberry shortcake until I started to turn pink (so that’s a bit of an exaggeration, but I did eat a lot!). This is my cupcake version.

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