Chloe's Vegan Chocolate Strawberry Shortcake Cupcakes Recipe | Myrecipes - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Chloe Coscarelli
This little vegan chocolate strawberry cupcake helped then 22-year-old baker Chloe Coscarelli win first place on Food Network's "Cupcake Wars" in 2010. She was the first vegan to win a Food Network competition.
Ingredients
- Cupcakes
- 1 1/2 cups flour
- 1 cup sugar
- 1/3 cup unsweetened cocoa powder (preferably Dutch-process)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup vegetable oil
- 2 tablespoons distilled white vinegar
- 2 teaspoons vanilla extract
- Frosting & finishing
- 2/3 cup nonhydrogenated vegetable shortening
- 2 2/3 cups plus 1 tbsp. sifted powdered sugar
- 2 teaspoons vanilla extract
- About 4 tbsp. nondairy milk, such as soy, almond, or rice
- 1 1/2 cups sliced strawberries
Instructions
- Preheat oven to 350 °. Line a 12-cup muffin pan with cupcake liners.
- Make cupcakes: In a large bowl, whisk together flour, sugar, cocoa, baking soda, and salt. In a separate bowl, whisk together 1 cup water, the oil, vinegar, and vanilla. Pour wet mixture into dry mixture and whisk until just combined.
- Divide batter among cupcake cups. Bake until a toothpick inserted into a cupcake comes out clean, 15 to 20 minutes. Let cupcakes cool completely in pan.
- Make frosting: Using an electric mixer, beat shortening, 2 2/3 cups powdered sugar, and the vanilla together to mix. Beat in nondairy milk 1 tbsp. at a time and beat until frosting is smooth and fluffy.
- Cut tops off cupcakes and set aside. Smooth about 1 tbsp. frosting onto each cupcake and cover with a few strawberries. Replace top, then add a dollop of frosting and a few tiny slices of strawberry. Put remaining 1 tbsp. powdered sugar in a fine-mesh strainer and dust cupcakes with sugar.
- Note: Nutritional analysis is per cupcake.
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