I’m back in the kitchen this weekend but I am attempting to create something slightly out of my comfort zone: cupcakes! To my surprise, these were a hit and no one could tell they were vegan! If you are looking for a more stable topping that can last the day I suggest using frosting instead, if the coconut whip cream is not consumed just after serving it will melt. As always, feel free to tweak the recipe to your heart’s desire, you could even use mashed bananas and vanilla yogurt for a different but still delicious taste!
Strawberry season is just around the corner, believe it or not! I will be using this recipe to celebrate the return of fresh strawberries, but the recipe could be changed to feature any seasonal fruit such as raspberries, blueberries, cherries etc. Strawberries are commonly available at markets in the month of June, but search www.seacoastharvest.org for a list of pick-your-own farms on the Seacoast!
Yields: 12 cupcakes
Cupcakes
- 1 ½ cups of all-purpose flour
- 1 cup brown sugar
- ½ tsp baking powder
- ½ teaspoon cornstarch
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup olive oil or melted coconut oil
- ½ cup strawberry flavored coconut yogurt
- ¾ cup almond milk
- 1 tsp vanilla
- ½ cup dairy-free miniature chocolate chips
Toppings
Coconut whip cream (you can make it from scratch by whipping coconut milk solid until it forms into cream or purchase it already prepared from the grocery store next to the regular whip cream).
Sliced strawberries
Directions
- Preheat the oven to 350°F and line a muffin pan with 12 cupcake liners.
- Add all the dry ingredients to a bowl (flour, sugar, baking powder, cornstarch, baking soda, and salt.
- Mix or beat until well incorporated.
- Add wet ingredients (olive oil, yogurt, almond milk, and vanilla) and chocolate chips.
- Mix or beat until well incorporated.
- Fill cupcake liners ¾ full.
- Bake for 18-20 minutes and use a toothpick to test completion.
- Allow to cool.
- Add coconut whip cream and sliced strawberries to top just prior to serving.
- Enjoy!