Feb 14 2011

Happy V-Day Cupcakes Bitches!

strawberrycupcake

Hey Bitches! Valentine’s day is here and if you’re not in a relationship, fear not!

I don’t think Valentine’s day should be pigeon holed to only couples. For me it’s about love for ourselves, friends, animals, whomever we love.

This cupcake recipe is divine and will be a great gift for your loved ones, or for yourself :)

Because no animals suffered to create these savory treats, they are also an expression of love for the millions of suffering animals all around the world.

In case you haven’t guessed by the title of this post, this recipe is complements of Skinny Bitch co-author, Kim BarnouinĀ  (unbeknownst to her of course, but I’m sure she would be pleased).

Without further adieu, here is is bitches!

Strawberry Cupcakes!

Ingredients:

2 cups unbleached all-purpose flour

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 evaporated cane sugar

2 teaspoons pure vanilla extract

1 teaspoon almond extract

1/3 cup silken tofu

1 1/4 cups chopped fresh, or frozen, strawberries (use raspberries if you prefer)

Directions:

Preheat the oven to 350

Line a 12 cup muffin pan with cupcake paper liners (maybe decorated with hearts? Cheesy or cute? I think cute!)

In a large bowl, sift in the flour.

Add the baking powder, baking soda, and salt until well combined.

In a food processor or blender, puree tofu and strawberries until creamy.

Add the strawberry mixture to the milk mixture and whisk until well combined.

Create a small well in the dry mixture and pour in the wet ingredients.

Stir to combine, but do not over-mix.

Pour batter into prepared muffin pan, filling the liner about 1/2 to 2/3.

Bake for 20-25 minutes (use the toothpick trick to see if they are ready – don’t know it? Put a toothpick in the cupcake. If it comes out clean, they are ready).

Remove from the oven and cook on a wire rack, if you have one. If not, just let cool on the counter on top of some oven mitts so you don’ damage your counter.

Top with Butter Cream Frosting – recipe below….

Ingredients:

2 cups confectioners’ sugar

1/4 cup Earth Balance, at room temperature

1 1/2 teaspoon vanilla extract

3 tablespoons almond milk

Directions:

Using an electric mixer, beat the sugar and the “butter” in a medium bowl until fluffy, 3 – 4 minutes.

Add the vanilla and the almond milk and beat for an additional 2 minutes.

Done!

 

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