Lucky for me, the local grocery store happened to have all the vegan faux products on sale this week. The tofurkey sausages, when seared correctly, turned out pretty decent. The Chef didn’t like them though. My palate seems to be more “vegan friendly” than his.
The strawberry cupcakes were a hit. Then entire family LOVE them. I was hoping they would be dessert for a few evenings, but none made it through the night. The only drawback was the frosting didn’t “frost”. It was more of a glaze, and started to separate after sitting for a few hours. Seeing as it was my first go-round with vegan frosting, I would call it a success.
(adapted from Skinny Bitch Cookbook)
2 cups all purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup canola oil
1/2 cup almond milk
1 cup Stevia
2 tsp pure vanilla extract
1 tsp almond extract
1/3 cup silken tofu
1 1/4 cup chopped strawberries
Preheat oven to 350 degrees. Line 12 muffin pan with muffin papers.
In large bowl, mix flour, baking soda, baking powder, and salt.
In another bowl, mix oil, milk, stevia, and extracts.
In a food processor, process strawberries and tofu until creamy.
Add strawberry mixture to milk mixture. Create a small well in the flour mixture, and pour in the wet ingredients. Stir, but do not overmix. Pour into muffin pan. Bake for 20 minutes or until toothpick comes out clean. Cool on wire rack.
Buttercream Frosting
2 cups confectioners sugar
1/4 cup Earth balance, room temperature
1 1/2 tsp vanilla extract
3 tbsp almond milk
Beat sugar and Earth Balance in medium bowl until fluffy. Add vanilla and milk and beat for 2 minutes.
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| Both kids LOVED them |
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Those cupcakes are adorable!! Sounds yummy, too – great job.