Happy Birthday Strawberry Cupcakes

This past weekend was my daughter's 6th birthday.  She chose a Strawberry Shortcake themed party, so I made these Strawberry Cupcakes from The Joy of Vegan Baking. 

1 3/4 cups unbleached all-purpose flour

1 tsp baking soda

1 cup sugar

1/2 cup canola oil

1 T white distilled vinegar

1 tsp vanilla extract

8 oz crushed or pureed strawberries (I blended fresh strawberries in my Vitamix, but you could use frozen as well)

Directions:

Preheat the oven to 350 degrees.  Lightly grease standard muffin tins or fill the muffin cups with cupcake liners.  

Mix together the flour, baking soda, and sugar in a bowl.  In a separate bowl, combine the oil, vinegar, and vanilla.  Add the pureed strawberries and stir to combine.  

Create a well in the center of the dry ingredients, and add the wet ingredients.  Stir to combine, but do not overstir.  The batter will be a bit frothy.  Pour the batter into the muffin tins, filling ONLY halfway.  

Bake for 30 minutes for cupcakes, or until a toothpick comes out clean.  Remove from the oven and put on a wire rack to cool.

Make sure the cupcakes are very cool - you can even refrigerate them.  When they are warm, they are crumbly.  

I used the following frosting recipe from 1000 Vegan Recipes:

1 cup spectrum organic shortening

4 cups confectioners' sugar

2 T coconut milk

1 1/2 tsp pure vanilla extract

Directions:

In a large bowl, cream the shortening until light and fluffy with an electric mixer or a kitchenaid. 

Add the sugar, coconut milk, and vanilla, and mix until thoroughly combined.  Continue mixing for about 2 minutes, until the frosting is smooth and stiff.  Put in icing bag and swirl on top of the cooled cupcakes, or spread with knife.