Tuesday, March 26, 2013

Strawberry Celebration Cupcakes and Seven Vegan Cookies!

Strawberry Celebration Cupcakes
These delectable cupcakes are perfect for celebrations - whether it is Easter or Pascha, a Birthday, a Name Day, or some other special event. They're not "health food," but because they aren't made with animal products or artificial colors or flavours, they're less unhealthy than many alternatives. And, they're Lenten.

My daughter's Name Day usually lands during Lent, so we wanted a special but vegan dessert for her. And, of course, it had to be pink. And Strawberry : )

These cupcakes are very easy, as you make them from your own homemade mix, and the cake is made all in one bowl. And since Strawberries are seasonal in Springtime, this is a perfect Springtime treat.

And, once you have the mix made, it's ready to go so you can make 7 different Vegan Cookies with no hassle (Scroll down for more details on that).

Strawberry Celebration Cupcakes
Prepare 1/2 cup finely minced Fresh Strawberries (I hull them and pulse them in the food processor)
Stir together
2 1/2 cups Stuffed Veggies' Vegan Cookie Mix *
1 Tablespoon Tapioca Starch (Arrowroot Powder is also good, Cornstarch acceptable substitute)
Then add all of the following, and stir till all the lumps are gone
1 cup Water
1/3 Cup Light Flavoured Oil (I use Sunflower)
1 Tablespoon Lemon Juice
1 Tablespoon Vanilla Extract (that's not a typo)
1/2 cup minced strawberries, above
Fill 12 muffin cups (paper liners are nice, but unnecessary). I use about 1/4 cup batter per cupcake.
Bake at 350degrees Fahrenheit, for 35 to 40 minutes, till light golden brown, and a toothpick comes out clean.

Cool Completely before Frosting

Strawberry Celebration Frosting
Using a hand mixer, blend
1/4 cup Vegan Margarine such as Earth Balance (or your other favorite fat that is solid at room temp.)
1/4 cup pureed Fresh Strawberries (I do this in the food processor)
Gradually mix in, 1/2 cup at a time, until frosting-like
2 to 3 cups powdered sugar
(If you find you've added too much sugar, a little more Strawberry Puree or nondairy milk may be used to thin it back down)

Frost Cupcakes when they're cool.

If you use a slice of strawberry to garnish (as I did) serve them immediately, or the strawberry will begin to weep juices on top of the cupcake (ask me how I know!). You could of course use other garnishes such as Jordan Almonds or Jellybeans, etc.

I got a pastry bag with tips from the dollar store to make the fancy swirl design.

* This mix also makes all of the following - which also might add to your celebration:
From Vegan Cookie Mix
       Vegan Brownie Snowball Cookies

       Vegan Chocolate Chip Cookies

       Vegan Gingerbread Crunch Cookies

       Vegan Peanut Butter Cookies

       Vegan Russian Teacakes ( Vegan Mexican Wedding Cakes )

       Vegan Slice and Bake Sugar Cookies

       Vegan Thumbprint Cookies


This is being shared on Slightly Indulgent Tuesdays and Food from a Pantry and Anti Procrastination Tuesdays and Kids in the Kitchen and Made by You Monday and What's Cooking Wednesday and Penny Pinching Party and Simple Living Wednesday and Clever Chicks and Frugal Crafty Home and Weekend Wonders and For Kids Friday



8 comments:

  1. Hi Anna,
    I'm not vegan, but there have been many instances when I've been out of eggs, but wanted to bake a treat. This is a really good recipe(s) to know, as it doesn't use eggs, or cow's milk (I can't have dairy milk)! Thanks for sharing this.

    ReplyDelete
    Replies
    1. Thanks, Lili! Glad to provide a recipe you can use : )

      Glad to see you drop by - I really enjoy reading your blog!

      Delete
  2. Those cupcakes look SO pretty!!! ♥ I bet they were as good as they looked...and I hope dinner at the Chinese restaurant Monday night was delish (it was really nice seeing you guys at Kroger's)!

    ReplyDelete
    Replies
    1. Thanks! They were really yummy (if I do say so myself!) I had to send them home with people so that I wouldn't eat them ALL myself!

      It was great to see you at Kroger, too - you reminded me that I need to make Split Pea Soup sometime soon : )

      Delete
  3. Everything looks amazing! I'm not much of a baker but might start TRYING soon :)

    ReplyDelete
    Replies
    1. If you're looking to start - this one is a good place. Since it's made from a mix, it's not too tricky. Make sure you have everything in place before you start (cupcake pan with liners, oven preheated) That way you get maximum rising in the oven : ) They ARE addictive, tho ; )

      Delete
  4. Thank you for sharing with the Clever Chicks Blog Hop this week; I hope you’ll join us again!


    Cheers,
    Kathy Shea Mormino

    The Chicken Chick

    http://www.The-Chicken-Chick.com

    ReplyDelete
  5. Thank you for entering this recipe at the Top Recipe Showcase for March 2013. On my to try list.

    ReplyDelete

Welcome!
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If you want to share a link to a pertinent and supportive post of your own that directly relates to my post (if, for instance, you also have a great vegan pancake recipe, or a post about Christmas) I don't mind a bit!

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Delighted to have you here! Post away!


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