Natural Fresh Strawberry Cupcakes

Oh strawberries. Juicy. Sweet. Plump. Beautifully red. Naturally heart shaped. Fun fact: I also recently learned that North Carolina is the #3 for harvesting the most strawberries in the United States. Personal fact: As much as I enjoy chocolate, I will always pick strawberry shortcake over a brownie sundae!

CLTVeggieWEB-17

These cupcakes do require some love and attention but it’s not everyday that someone is having their first double-digit birthday and turning 10! So these were made upon request from my little fruit loving princess.

IMG_2089

At the risk of being called a party pooper and in every attempt to reduce sugar, I lightly frost my cupcakes. Making a swirl gave them a fun look which may distract one from wondering where’s the rest of the icing. Maybe?

IMG_2069

After searching pages and pages on the web, I decided to make Minimalist Baker’s Strawberry Beet Cupcakes. They do not require eggs, are colored naturally with beets, and Minimalist Baker offers solid recipes. I used canned beets because they are easier and cheaper, did use organic strawberries because berries are normally high in pesticide levels, and I splurged on strawberry extract because I wanted to make sure that flavor came through.

IMG_2071

They go in the oven pink as can be:

IMG_2075

And come out looking like strawberry speckled muffins:

IMG_2073

The icing was easy to whip up with a hand blender and very creamy and fluffy at room temperature but firmed up enough in the fridge to hold a design. Don’t let the beets in these cupcakes scare you! I swear they only offer color and sweetness and not any beet flavor.

IMG_2072

Below is the recipe based on the Minimalist Baker  with my modifications.

IMG_2095

Natural Fresh Strawberry Cupcakes

Modified from Minimalist Baker’s Strawberry Beet Cupcakes

DF, NF

Makes 10 cupcakes

Ingredients:

1 cup canned light coconut milk

1 tsp apple cider vinegar

1 tsp vanilla extract

1 tsp strawberry extract

1/4 cup beet puree (I drained canned beets, pureed half of them in a blender, and scooped out from there.)

1/4 cup melted coconut oil or nonGMO canola oil

1 1/2 cups whole wheat pastry flour

3/4 tsp baking soda

1/2 tsp baking powder

1/4 tsp salt

1/2 cup diced fresh strawberries (measure after dicing)

 

Icing Ingredients:

1/3 cup Spectrum Organic Shortening OR 3/4 stick butter (unsalted)

1.5-2 cups powdered sugar

1 tbsp beet puree

1/2 tsp strawberry extract

Splash of any milk

 

Directions for cupcakes:

1. Preheat oven to 350 degrees and place liners in muffin pan.

2. Mix together the coconut milk and the vinegar in a large mixing bowl and set aside. This curdling reaction is your egg substitute!

3. Add in the extracts, oil, beet puree, and sugar and whisk well.

4. Sift in dry ingredients: flour, baking soda & powder, and salt. Mix until no big lumps but do not overmix which can can result in a dense and firmer cake.

5. Gently combine strawberries in by folding. Folding just means using a spatula or spoon to add in toppings with a motion that keeps scooping the batter onto itself until well mixed.

6. Fill liners 3/4 full of batter and bake for 30 minutes. Without opening the door, turn off oven and allow cupcakes to sit in there an additional 5 minutes. I cooled mine in the muffin pan for another 5 minutes before transferring to a cooling rack. I let them sit out as long as I could before frosting.

 

Directions for icing:

Beat butter or shortening until creamy. Add in extract, beet puree and then powdered sugar gradually, beating in as you go.

{ 0 comments… add one }

Leave a Comment

Recent Posts…

Reseting Post-Thanksgiving: Mason Jar Salads & Come Meet Me!

Reseting Post-Thanksgiving: Mason Jar Salads & Come Meet Me!

I hope you all had a wonderful Thanksgiving! What made ours even warmer was the gorgeous weather in Charlotte. It felt like spring time! This was a very special Thanksgiving because my parents and sister and her family all relocated to Charlotte earlier this year. We had a great potluck spread and my sister hosted. [...]

{ 2 comments }
L.A. Burdick Chocolate Shop & Tea Room

L.A. Burdick Chocolate Shop & Tea Room

Just look at this place. How could you resist? We stumbled across it in the Back Bay area of downtown. Any handmade sweet treat your heart desires plus delightful gifts to bring back home for the neighbor that got your mail or your housesitter! L.A. Burdick Chocolate Shop & Tea Room http://www.burdickchocolate.com/chocolateshop-cafe-boston.aspx 220 Clarendon St. [...]

{ 0 comments }
Any Way You Want It Tofu Scramble

Any Way You Want It Tofu Scramble

I woke up on this Saturday morning with what has become my usual groan this week as I peered out the window at streets that are beyond covered in wet leaves. It has rained every single day this past week and the forecast is calling for more. My moods are definitely affected by the weather and [...]

{ 0 comments }
  • Subscribe to Blog via Email

    Enter your email address to subscribe to this blog and receive notifications of new posts by email.

  • Charlotte Veggie