(S) Chocolate Strawberry Shortcake Cupcakes
(S) Chocolate Strawberry Shortcake Cupcakes
By: Rachel's Tea
Info
Info
Servings
12
Prep-Time
16-18 Min
Bake Time
15 Min
Cal/Serving
419
Ingredients
- All-purpose flour 1 ½ cups
- Sugar 1 cup
- Unsweetened cocoa powder 1/3 cup
- Baking soda 1 teaspoon
- Salt ½ teaspoon
- Coffee, water, or coconut milk 1 cup
- Canola oil ½ cup
- White or apple cider vinegar 2 tablespoons
- Pure vanilla extract 2 teaspoons
- Frosting:
- Non-hydrogenated vegetable shortening 1 cup
- Powdered sugar 3 cups
- Pure vanilla extract 1 teaspoon
- Soy, almond, or rice milk 2 to 5 tablespoons
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Method
- Preheat the oven to 350 degrees F. Line 2 (12-cup) cupcake pans with 14 cupcake liners.
- In a large bowl, whisk together flour, sugar, cocoa, baking soda, and salt.
- In a separate bowl, whisk together coffee, oil, vinegar, and vanilla.
- Pour the wet mixture into the dry mixture and whisk until just combined. Do not over mix.
- Fill the cupcake liners about two-thirds full with batter. Bake for 16 to 18 minutes, or until a toothpick inserted in the center of the cupcake comes out clean with a few crumbs clinging to it. Cool the cupcakes completely before frosting.
- To make the Frosting:
- Using a handheld or stand mixer, beat the shortening until smooth. With the mixer running on low, add powdered sugar, vanilla, and 1 tablespoon nondairy milk at a time, as needed, until frosting reaches a spreadable consistency.
- You may not need to use all of the nondairy milk.
- Beat on high for 2 more minutes until light and fluffy.
- To assemble the cupcakes:
- Once the cupcakes are completely cooled, slice off the top 1/3 of each cupcake and slather with frosting and sliced strawberries.
- Place the top of the cupcake back on top and add an additional bit of frosting and sliced strawberries. Dust with powdered sugar.
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