(S) Chocolate Strawberry Shortcake Cupcakes
(S) Chocolate Strawberry Shortcake Cupcakes
By: Rachel's Tea
Info
Info
Servings
12
Prep-Time
-
Cal/Serving
419
Ingredients
- All-purpose flour 1 ½ cups
- Sugar 1 cup
- Cocoa powder (unsweetened) 1/3 cup
- Baking soda 1 tsp
- Salt ½ tsp
- Coffee, water, or coconut milk) 1 cup
- Canola oil ½ cup
- White or apple cider vinegar 2 tbsp
- Vanilla extract (pure) 2 tsps Frosting:
- Sugar (powdered) 3 cups
- Vanilla extract (pure) 1 tsp
- Soy, almond, or rice milk 2-5 tbsp
- Vegetable shortening (non-hydrogenated) 1 cup
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It is fast, easy, and totally worth the indulgence!
Method
- Preheat the oven to 350 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:
- Cut off top layer of cupcake. About 1/3.
- Slather with frosting and add fresh strawberries.
- Then replace the top layer you took off and frost cupcake and add sliced fresh strawberris.
- Then lightly sprinkle with powder sugar.
