Dining In - Strawberry Cupcakes

Strawberry Cupcakes - Skinny Bitch Ultimate Everyday Cookbook

A fun spin on your traditional cupcake - these vegan cupcakes are super moist and have a lovely subtle strawberry flavor from real strawberries in the batter. The batter is a pretty pink color but they do look a little brownish when done. You can cover that up with some white frosting and then garnish with chopped strawberries. The Skinny Bitch Ultimate Everyday Cookbook suggests a buttercream frosting recipe found within the book, but this did not work well for me. It was more like an icing and quickly started melting off the cupcakes. Though great tasting, I wouldn't make it again and I recommend a thicker buttercream frosting recipe, one that I've posted about before. You can find this recipe and others in Skinny Bitch Ultimate Everyday Cookbook.

2 cups flour

Trader Joe's Silken Tofu

1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup canola oil
1/2 cup almond milk
1 cup sugar

2 teaspoons vanilla extract

1 teaspoon almond extract

1/3 cup silken tofu, drained (new product now available at Trader Joe's!)
1 1/4 cups fresh strawberries, chopped

Buttercream Frosting Recipe


Preheat oven to 325 degrees. Line cupcake pan with paper liners, lightly grease. 

In large bowl mix flour, baking powder and soda, and salt. In separate medium bowl mix oil, milk, sugar, and two extracts. 

Blend Strawberries & Tofu

In a blender combine tofu and strawberries until combined and smooth. Add this mixture to the wet ingredients.

Dig a small pit in the dry ingredients and pour in wet mixture. Stir until just combined. Pour batter into cupcake liners. Bake for 20-25 minutes, until a toothpick inserted in middle comes out clean. 

Allow to cool before frosting with your favorite vanilla frosting (the one included in this cookbook and suggested for this recipe was really an icing and did not work well on these). 

Vegan Strawberry Cupcake Batter - Ready for the Oven!