I love strawberries. And strawberry shortcake. And who doesn’t love cupcakes?! This recipe is adapted from one from Oishii Treats, I doctored it to make them a little lighter, and opted for a whipped cream (dairy free!!) topping rather than buttercream frosting.
I was lucky enough to be home for Easter, so I got to make these for my family! I forgot to bring my camera, however, so pardon the poor quality cell phone pictures!
Makes about 14 cupcakes
1 1/4 cups flour
1/4 cup cake flour
1/2 tbsp baking powder
1/2 tsp salt
1/2 cup earth balance buttery spread
1 cup sugar
3/4 tsp vanilla extract
1/2 cup almond milk
1 cup fresh, finely diced strawberries
1 package of Soyatoo
1/2 cup fresh, finely diced strawberries
Preheat the oven to 350 degrees and line your cupcake pans with paper liners.
In a medium bowl, combine flour, cake flour, baking powder, and salt. Whisk together to mix and set aside.
In the bowl of an electric mixer, cream the butter and sugar on medium-high speed until light and fluffy (about 3-5 minutes).
Add the vanilla extract to the butter mixture. Then add the eggs one at a time.
Reduce speed to low and add in the milk and flour mixture in 2 batches, starting with the flour and alternating with the milk.
Fold in the diced strawberries with a spatula.
Fill your cupcake liners 3/4 full with batter.
Bake for 18-20 minutes until a toothpick inserted in the middle comes out clean.
Remove from the oven and cool on a wire rack.
Once the cupcakes are completely cool, prepare the whipped topping:
Whip all of the Soyatoo in an electric mixture fitted with whisk attachment.
Fold in in diced strawberries.
Top your cupcakes with whip cream, and devour!!!! We ate all of ours in a day!
I made these for Employee Appreciation Week at my work, and they really were fun to make (as you’ll see from the many photos I took)! This recipe for funfetti from scratch comes from Freutcake, and it is fabulous!
Matt takes a bite!
I made the silly mistake of buying sprinkles with brown sprinkles in the mix, and I did not want brown spots in my funfetti so I spent a good hour picking out the brown sprinkles before I even began baking. So, for all of you readers, if you decided to make these, do not buy sprinkles with brown ones unless you are okay with brown spots in your otherwise colorful funfetti cupcakes!
Ingredients for Vanilla Funfetti Cake:
5 large egg whites at room temperature
3/4 cup whole milk, at room temperature
2 1/4 teaspoons pure vanilla extract
2 1/2 cups sifted cake flour
1 3/4 cups sugar
1 tablespoon + 1 teaspoon baking powder
3/4 teaspoon salt
12 tablespoons unsalted butter, at room temperature and cut into cubes
1/3 cup rainbow sprinkles
Ingredients for Vanilla Frosting:
3 sticks + 2 tablespoons unsalted butter, softened and cut into cubes
3 cups sifted powdered sugar
3 tablespoons milk (I used nonfat)
1 1/2 teaspoon pure vanilla extract
generous pinch of salt
Preheat oven to 350°F. Line cupcake tins with paper liners
In a medium bowl or measuring cup, combine and stir the egg whites, 1/4 cup of milk, and the vanilla. Set aside (somewhere your cat can’t get to it-mine did and quickly threw it up, making more work for me).
In the bowl of an electric mixer fitted with the paddle attachment, combine the dry ingredients together on low speed (I use the “stir” setting on my mixer) for 30 seconds.
Add the butter and remaining 1/2 cup of milk, and mix on low speed until just moistened. Increase to medium speed and mix for 90 seconds.
Scrape the sides of the bowl and begin to add the egg mixture in 3 separate batches; beat on medium speed for 20 seconds after each addition.
Divide the batter between cupcake tins filling cups 3/4 of the way full.
Bake 15-18 minutes, rotating tins half way through baking.
When the cupcakes are completely cool, frost them!
For the frosting: whip butter for 8 minutes on medium speed in the bowl of an electric mixer fitted with the paddle attachment. Butter will become very pale & creamy.
Add remaining ingredients and mix on low speed for 1 minute, then on medium speed for 6 minutes. Frosting will be very light, creamy, and fluffy.
Once cupcakes are frosted, top with sprinkles to make them more fun!
If you like cheese or goat cheese in particular, you will love these. If you don’t, but you like chocolate, you’ll love the cupcake part. Either way, you should try them. They got left out on my kitchen and my cat licked almost half of the icing off of an entire cupcake! Needless to say she is a cheese lover and lover of food in general. I adapted this recipe from Butrcreamblondi.
4 ounces unsalted butter, room temp.
1/2 cup sugar
1/2 cup light brown sugar
1/2teaspoon. vanilla extract
1 & 1/2 cups all purpose flour
1/2 cup cocoa powder
1teaspoon baking soda
1/2 teaspoon salt
1/2 cup coffee
1/2 cup buttermilk
Goat Cheese Frosting
14 ounces goat cheese
1/4 cup + 2 tablespoon light brown sugar
1teaspoon vanilla extract
1 cup heavy cream
1/4 cup powdered sugar
Preheat oven to 375 degrees.
Make coffee and set aside.
Cream butter and sugars till light and fluffy.
Add egg and vanilla.
Sift dries together.
Alternate adding the dries with the coffee and buttermilk.
Fill cupcake pans and bake at 375 degrees for 18-20 minutes rotating once halfway through.
Cream goat cheese, light brown sugar, and vanilla on medium speed till creamy.
Whip heavy cream and powdered sugar till stiff.
Fold whipped cream into goat cheese mixture and refrigerate till ready to use.