Vegan Coconut Strawberry Cupcakes

Ingredients

• 1 tbsp apple cider vinegar
• 1 1/2 cups of coconut milk
• 2 cups all-purpose flour
• 1 cup white sugar
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 cup coconut oil, warmed until it’s liquid
• 1 1/4 vanilla extract
• 6 tbsp vegan butter, room temperature
• 3 cups powdered sugar, sifted
• 3 tbsp strawberry jam
• 6 fresh strawberries mashed
• 2 tsp vanilla extract

Instructions

1. Preheat oven to 350 degrees F (175 degrees C). Grease two 12 cup muffin pans or line with 16 paper baking cups.
2. Measure the apple cider vinegar into a 2 cup measuring cup. Fill with milk to make 1 1/2 cups. Let stand until curdled, about 5 minutes.
3. In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt.
4. In a separate bowl, whisk together the milk mixture, coconut oil and vanilla. Pour the wet ingredients into the dry ingredients and stir just until blended. Spoon the batter into the prepared cups, dividing evenly.
5. Bake in the preheated oven until the tops spring back when lightly pressed, 15 to 20 minutes.
6. Cool in the pan set over a wire rack.
7. When cool, arrange the cupcakes on a serving platter.
8. For the frosting:
9. Cream the butter until smooth
10. Add in the vanilla, jam, and mashed strawberries and mix well
11. Mix in sugar and continue to mix until mixed well