The problem with summer is that three months is really not a very long time. By the time I have finally settled into my summer job along with the glorious routine of lounging by the beach by day and baking sweet treats by night (when it is finally cool enough to have the oven on), it’s already mid-August and everyone is talking about going back to school and cool breezes start to blow through the thick layers of humidity. It is hard to appreciate things until they end, so my vow for the next few weeks is to make the most of what is left of sunshine and cicadas. To celebrate these final days, what two flavors could possibly wrap up the season better than lemonade and fresh strawberries? Nothing beats this combination of sweet and sour all packed nicely into a light and fluffy cupcake. Pour yourself a tall glass of lemonade, take a bite, and enjoy living simply, even if only for a short period of time.
Strawberry Vanilla Lemonade Cupcakes [Vegan]
Serves
1 dozen
Ingredients
- 1/3 cup soy milk
- 1/2 tsp white distilled vinegar
- 1/2 cup pureed frozen or fresh strawberries
- zest of 1 lemon
- juice of 1 lemon
- 1/2 cup light agave nectar
- 1/3 cup canola oil
- 1/2 tsp vanilla
- 1 1/3 cups all-purpose flour
- 3/4 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup vegan margarine
- 3 1/2 cups powdered sugar
- zest from 2 lemons
- 2 tbsp lemon juice
Preparation
-
Lemon -
Strawberry -
Vanilla
Looks easy & delicious! Can’t wait to give them a try!
Would it be ok to not put any strawberries in? It’s winter here (in New Zealand) and they’re $8.99 a punnet at the moment! Perhaps tinned peaches would work well?
You could definitely try this recipe with any kind of fruit puree you want! I would not recommend omitting the strawberry puree altogether since it acts as a binding ingredient, but you could also replace them with applesauce.