Happy Valentine’s week my friends! With it being the week of all things sweet and covered in pink, I thought it would be fun to make some “healthy-ish” strawberry cupcakes!
These cupcakes were actually one of the very first vegan desserts I made about 8 years ago - and somehow my sister STILL remembered them and requested them for her birthday this year. The recipe originally came from Skinny Bitch, but I have adapted / changed it to also be gluten free.
Disclaimer: I typically don’t like cupcakes, like at all. I hate the airy texture and pure sugar taste - so don’t expect these to taste “normal.” They are much more dense and moist than your typical cupcakes, which is why I love them as much as I do!
2 cups gluten free flour (I use Bob’s Red Mill)
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup coconut oil
1/2 cup almond milk
1 cup cane sugar
2 tsp pure vanilla extract
1 tsp almond extract
1/3 cup silken tofu
1 1/4 cups chopped fresh or frozen strawberries
Preheat oven to 325 degrees F. and line a 12-cup muffin pan with crimped paper liners
In a large bowl, add the flour, baking powder, baking soda, coconut oil, almond milk, sugar, salt, and extracts. Stir until combined.
In a food processor or blender, puree the tofu and strawberries until creamy.
Add the strawberry mixture to the mixing bowl mixture and stir until well-combined.
Pour the batter into the prepared muffin pan, filling each liner about 1/2 to 2/3 full.
Bake 20 – 25 minutes or until a toothpick inserted into the center comes out clean.
Remove from oven and place on wire rack to cool completely.
Cream Cheese Frosting
2 cups confectioners sugar
1/8 cup Earth Balance dairy free butter
1 1/2 tsp vanilla extract
1 8oz container Kite Hill almond milk cream cheese
Using an electric mixer, beat the sugar, the cream cheese, and the butter in a medium bowl until fluffy, 3 – 4 minutes. Add the vanilla and beat for an additional 1-2 minutes. Store in the refrigerator until ready to use.