strawberry cupcakes

16 Jul

Cupcakes from Eva’s Birthday, 05-22-2009, modified and improved!

for Lydi’s Birthday (1 dozen cupcakes):
1 cup whole fresh or frozen strawberries
1 3/4 cups all-purpose flour, sifted
1 teaspoon baking powder
1/4 teaspoon salt
3/4 cup oil
1 tsp white vinegar
1 teaspoon pure vanilla extract
1 cup sugar
2 eggs’ worth Ener-G egg replacers
(a few drops red food coloring if you want it to stay pink)

Preheat oven to 350′.

Puree strawberries, keep aside. Mix dry ingredients together, create a well, add wet ingredients and stawberries. Distribute among 12 muffin tins. Bake 25 minutes.

Cool completely and frost as desired (cream cheeze frosting, or toasted coconut flakes folded into Rich Whip works well).

Verdict: Light, fluffy, moist, and bursting with strawberry flavor. Next time (can I make a recipe, like, EVER, without saying ‘next time’?) I may use a mashed banana instead of the egg replacer. That would give this recipe the credentials of having no ‘weird vegan’ ingredients.


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