Chocolate Strawberry Shortcake

Name: Chocolate Strawberry Shortcake
Prep time: 1 h 5 min
Cook time: 1 h 5 min
Total time: 1 h 5 min
Yield: 40
Cuisine: Global
Ingredients: 2 Tbsps apple cider vinegar; 1 teaspoon baking soda; 237 milliliters coconut milk; 118 milliliters margarine (recommended: Earth Balance Organic Soy-Free Non-Hydrogenated Buttery Spread) OR 1/2 cup refined coconut oil, room temperature; 40 servings Confectioners sugar, for garnish, optional; 946 milliliters confectioners sugar, preferably organic; 355 milliliters all-purpose flour; 1 teaspoon instant espresso powder; 1 teaspoons salt; 355 milliliters hulled and sliced fresh strawberries; 237 milliliters sugar; 79 milliliters unsweetened cocoa powder; 1 Tbsp vanilla extract; 2 teaspoons vanilla extract; 118 milliliters vegetable oil; 59 milliliters water

Need a vegan dessert? Chocolate Strawberry Shortcake could be an excellent recipe to try. One serving contains 177 calories, 1g of protein, and 7g of fat. This recipe serves 40. This recipe covers 2% of your daily requirements of vitamins and minerals. It can be enjoyed any time, but it is especially good for Mother's Day. Head to the store and pick up vanillan extract, confectioners sugar, coconut milk, and a few other things to make it today. From preparation to the plate, this recipe takes around 1 hour and 5 minutes.

Instructions

Watch how to make this recipe.

Preheat the oven to 350 degrees F. Line 40 cups from 2 (24-cup) mini cupcake pans or 16 cups from 2 regular-size (12-cup) muffin pans with paper cupcake liners.

Ingredients you will need

Cupcakes

Equipment you will use

Muffin Liners

Oven

Sift or whisk together the flour, sugar, cocoa, baking soda, and salt into a bowl. In a separate bowl, mix the coconut milk, oil, vinegar, vanilla, and espresso powder until smooth.

Ingredients you will need

Instant Espresso

Coconut Milk

Baking Soda

Vanilla

Vinegar

Cocoa Powder

All Purpose Flour

Sugar

Salt

Cooking Oil

Equipment you will use

Whisk

Bowl

Pour the wet mixture into the dry mixture and mix with a fork or small whisk. Divide the batter evenly among the prepared cupcake liners. The cups should be filled about 2/3-full, and bake until a toothpick inserted in the center comes out clean, about 20 to 22 minutes for the mini cupcakes and about 25 minutes for the regular-size cupcakes. Cool the cupcakes in the pans for 5 minutes and then transfer to a rack to cool completely.

Ingredients you will need

Cupcakes

Equipment you will use

Muffin Liners

Toothpicks

Oven

Whisk

Slice off the top 1/3 of each cupcake and slather with frosting and sliced strawberries.

Ingredients you will need

Strawberries

Frosting

Cupcakes

Place the top of the cupcake back on top and add an additional bit of frosting and sliced strawberries. Dust with confectioners sugar, if using.

Ingredients you will need

Powdered Sugar

Strawberries

Frosting

Cupcakes

Combine the confectioners' sugar, margarine, and vanilla extract in the bowl of a stand mixer. Beat on medium-high speed until combined. With the mixer running, add 1 tablespoon of water at a time, until the desired buttercream consistency.;

Ingredients you will need

Powdered Sugar

Vanilla Extract