1 cup soy milk
1 tsp apple cider vinegar
1 3/4 cups all-purpose flour
2 Tbsp cornstarch
3/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/3 cup canola oil
1/2 cup sugar
2 1/4 tsp vanilla extract 1/2 - 1 cup finely chopped strawberries (depending on personal taste)
1: Preheat the oven to 350F and line muffin pan with cupcake liners.
2: Whisk the soy milk and vinegar in a small bowl and set aside for a few minutes.
3: In a large bowl, sift the flour, cornstarch, baking powder, baking soda and salt.
4: In a separate large bowl, beat together the soy milk mixture, oil, sugar, vanilla and maple syrup. Gradually stir the dry ingredients and mix until no large lumps remain.
5: Fold in strawberries.
6: Fill cupcake liners two-thirds full and bake for 22-25 minutes until done.
Do not frost until cupcakes are completely cool.
1 container Tofutti Better Than Cream Cheese
1/2 cup soy margarine
2 1/2 cups powdered sugar
1 tsp vanilla extract
1 1/2 tsp lemon juice
1/4 cup berry juice (pomegranate blueberry works really well) make sure its 100% juice
1: Combine cream cheese and margarine in a large bowl with mixer.
2: Slowly add sugar until just mixed.
3: Add and mix the rest of the ingredients.
TIP: I made this frosting on a really hot day in a kitchen with no AC, it ended up tasting amazing but it wasn't the fluffy frosting i wanted it to be. But I have a feeling if made in a cool environment without mixing TOO much it would be fairly fluffy. Either way it still tastes amazing.