Strawberry Lemonade Cupcakes!!

15 May

The month of May is full of birthday’s (Julie and Betsy <3), deadlines and sunshine!!  So, as usual, it’s necessary to celebrate WITH CUPCAKES!  I got this flavor idea at work one day when the bakery started selling strawberry lemonade cakes!  They are so pink and adorable, but not one bit vegan.  I needed to make a vegan version!

So last night Betsy and I went out to dinner at Stone Hearth Pizza in Needham, dessert at Treat Cupcake Bar and then came back here to have a late night bake sesh!

The recipe was based on a vanilla cupcake recipe from PPK.

Strawberry Lemonade Cupcakes

Makes 12 cupcakes

1/3 cup unsweetened non-dairy milk

1 tsp. apple cider vinegar

2/3 cup organic strawberry lemonade

1/2 cup spelt flour

1 cup all-purpose flour

2 Tbsp. arrowroot

3/4 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

1/3 cup canola oil

1/2 cup sugar

1 tsp. vanilla

Directions:

Preheat the oven to 350 degrees.  Prepare cupcake tins by lining them with paper and lightly spraying the paper with oil.

Combine the milk and apple cider vinegar in a small dish and set aside to curdle.

In a medium bowl combine the flours, arrowroot, baking powder, baking soda and salt.

In a large separate bowl cream together the sugar and oil; add the vanilla, strawberry lemonade and curdled milk.  Sift in the dry ingredients slowly and mix until no lumps remain.

Fill cupcake tins 2/3 full and bake in the preheated oven for 20-22 minutes.  Let cool on a wire rack while the frosting is prepared.

Strawberry Lemonade Frosting

Yields enough to frost 12 cupcakes

2/3 cup Earth Balance Butter

1 1/2-2 cups Sifted powdered sugar

3 Tbsp. strawberry lemonade

1/2 tsp. vanilla

Lemon zest (from half a lemon)

5 medium strawberries, fork mashed with 1/2 tsp. sugar

Directions:

Using an electric mixer, cream the butter and slowly sift in the powdered sugar until thickened.  Beat in the rest of the ingredients and mix until combined.

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10 Responses to “Strawberry Lemonade Cupcakes!!”

  1. kala May 15, 2011 at 1:11 pm #

    Those look delicious, thanks for sharing the recipe!

    • veg-unite May 15, 2011 at 3:30 pm #

      Thanks for visiting!! Give ’em a try and be sure to let me know how it went!!

  2. Sam May 15, 2011 at 2:24 pm #

    Uuummm…Staci and I are OBSESSED with these!!! You walked out and we both said I hope she puts these in her blog then there it was!!! We love them and you :)

    • veg-unite May 15, 2011 at 3:31 pm #

      Yay I’m glad you guys like them!!!! I should have doubled the recipe!!

  3. Betsy May 15, 2011 at 8:05 pm #

    They were fabulous!

    • veg-unite May 15, 2011 at 8:15 pm #

      Well of course they were!! Because you helped!!

  4. Melanie McQuown January 23, 2012 at 4:56 pm #

    love these cupcakes!

    • veg-unite June 25, 2012 at 9:15 pm #

      Whoa Melanie, don’t know how I missed your comment on here, but THANK YOU!

Trackbacks/Pingbacks

  1. Banana Soft Serve with Cookie Dough Crumbles « we heart vegan - July 14, 2011

    […] at the grocery store, but they don’t satisfy the same as a warm baked ginger cookie or a strawberry-lemonade cupcake straight from the oven.  Thanks to Angela from OhSheGlows (among other who inspired her), I have […]

  2. A Taste of Summer | Meatless in the City - April 12, 2012

    […] I’d thought would be fun to try and make vegan. With a little tweaking of a recipe I found on WeHeartVegan, I was able to re-create this treat that should hold me over until summer […]

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