Strawberry Shortcake Cupcakes
1 cup almond or soy milk
1 Tbsp. vinegar
1/2 cup margarine
1 1/2 cups cake flour
1/2 cup sugar
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
2 tsp. vanilla
1 Tbsp. lemon juice
Filling:
Soyatoo Whipping Topping.
Preheat oven to 350 degrees Fahrenheit. Add vinegar to almond or soy milk and set aside. Sift together all dry ingredients (cake flour, baking soda, baking powder, salt, and sugar). Soften margarine in microwave (do not melt it completely), and add to dry ingredients.
Add remaining wet ingredients, and mix until just combined. Be careful to not over mix. Fill muffin tins 2/3 full. Bake in the oven for 18-20 minutes or until a toothpick comes out clean.
Once cupcakes are completely cooled. Fill cupcakes using a filling tip or cut cone shaped portions out of the top of the cupcake, add filling, and then return top. Be careful to not overfill if using a tip, as it will cause the cupcake to split.
Strawberry Frosting
2 1/2 cups powdered sugar
1/2 cup strawberry powder (run through small weave metal colander to remove larger pieces)
1/2 cup margarine
1/4 cup shortening
2-3 tsp. almond or soy milk
1 tsp. vanilla extract
Cream together the margarine and shortening. Add in strawberry powder, powdered sugar, and vanilla extract. Mix well until completely combined, scraping the sides of the bowl in between mixing. Add almond milk one tablespoon at a time, mixing in between. (via: Growing Up Veg)
