Chloe's Vegan Chocolate Strawberry Shortcake Cupcakes
Chloe's Vegan Chocolate Strawberry Shortcake Cupcakes might be just the dessert you are searching for. One serving contains 5072 calories, 28g of protein, and 254g of fat. This recipe serves 1. This recipe covers 54% of your daily requirements of vitamins and minerals. It is a pricey recipe for fans of American food. Mother's Day will be even more special with this recipe. It is a good option if you're following a vegetarian diet. Head to the store and pick up baking soda, salt, sugar, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 1 hour and 30 minutes.
Instructions
Line a 12-cup muffin pan with cupcake liners.
Make cupcakes: In a large bowl, whisk together flour, sugar, cocoa, baking soda, and salt. In a separate bowl, whisk together 1 cup water, the oil, vinegar, and vanilla.
Pour wet mixture into dry mixture and whisk until just combined.
Divide batter among cupcake cups.
Bake until a toothpick inserted into a cupcake comes out clean, 15 to 20 minutes.
Let cupcakes cool completely in pan.
Make frosting: Using an electric mixer, beat shortening, 2 2/3 cups powdered sugar, and the vanilla together to mix. Beat in nondairy milk 1 tbsp. at a time and beat until frosting is smooth and fluffy.
Cut tops off cupcakes and set aside. Smooth about 1 tbsp. frosting onto each cupcake and cover with a few strawberries. Replace top, then add a dollop of frosting and a few tiny slices of strawberry. Put remaining 1 tbsp. powdered sugar in a fine-mesh strainer and dust cupcakes with sugar.