VEGAN STRAWBERRY SHORTCAKES!

Hey folks,

I hope you all are enjoying your holiday weekend so far!  This weekend I wanted to find and post some yummy recipes to help you with your holiday meal plans! Let's shake things up and start with dessert! The following comes from my favorite place- vegweb, posted by EggAllergyInMD.  Check it out and enjoy! It received rave reviews!!


STRAWBERRY SHORTCAKES

INGREDIENTS (use vegan versions):

1 tablespoon vinegar

1 1/2 cups soy milk

2 cups + 2 tablespoons all purpose flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup + 2 tablespoons sugar

1/2 cup oil

1 1/4 teaspoons vanilla extract

1/2 teaspoon coconut extract

1 pound diced strawberries

enough sugar to coat strawberries (About a 1/4 Cup)

favorite vanilla frosting- (check labels to find vegan versions or surf the web for recipes to make your own)


DIRECTIONS:

Preheat oven to 350 degrees F. Prepare 24 muffin tins with lightly sprayed liners. Put the diced strawberries in a bowl and coat with sugar. Once the sugar is somewhat incorporated place the bowl in the fridge.

Pour the vinegar into a measuring cup, and add just enough soymilk to reach 1 1/2 cups. Set aside.

Sift together dry ingredients.

Add the wet ingredients to the dry ingredients and wisk just enough to combine.

Fill each tin about halfway full.

Bake for 15-20 minutes or until lightly golden. Let cool.

After they've cooled frost each cupcake and top with a generous teaspoon of strawberries including that oh so yummy juice.

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