Vegan Strawberry cupcakes
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 162.6
- Total Fat: 6.3 g
- Cholesterol: 0.0 mg
- Sodium: 275.8 mg
- Total Carbs: 25.2 g
- Dietary Fiber: 1.1 g
- Protein: 1.8 g
View full nutritional breakdown of Vegan Strawberry cupcakes calories by ingredient
Introduction
Taken from the internet.We went strawberry picking and had more strawberries than I knew what to do with. These cupcakes were easy, delicious, and really tasted like fresh strawberries!
Taken from the internet.
We went strawberry picking and had more strawberries than I knew what to do with. These cupcakes were easy, delicious, and really tasted like fresh strawberries!
Number of Servings: 12
Ingredients
-
All purpose flour/Maida: 1 1/2 cups
Baking powder: 2 tsp
Salt: 1/2 tsp
Strawberry puree: 1 1/2 cups(I washed around 12 to 15 strawberries, cut into two pieces and pureed in a mixer.)
Canola oil: 1/3 cup(I used sunflower refined oil)
Granulated sugar: 2/3 cup(I added around 1/2 cup more as the strawberries were a bit tart)
Vanilla extract/essence: 1 tsp
Directions
Serving Size: 12 cupcakes
1. Pre heat the oven to 170 degree C and place paper liners in the muffin tin or grease the tin with oil.
2. Sift flour, baking powder and salt and keep aside.
3. In another large bowl, beat together the puree, oil, sugar and vainlla until well mixed.(I did this with electric mixer)
4. Add the flour mixture to the wet mixture and mix until the batter is smooth.(Do not over mix)
5. Pour a ladleful of batter into the muffin tin.
6. Place the tin in the oven and bake for 25 minutes or until a tooth pick inserted in the centre comes out clean.
Number of Servings: 12
Recipe submitted by SparkPeople user MANCINIJ.
1. Pre heat the oven to 170 degree C and place paper liners in the muffin tin or grease the tin with oil.
2. Sift flour, baking powder and salt and keep aside.
3. In another large bowl, beat together the puree, oil, sugar and vainlla until well mixed.(I did this with electric mixer)
4. Add the flour mixture to the wet mixture and mix until the batter is smooth.(Do not over mix)
5. Pour a ladleful of batter into the muffin tin.
6. Place the tin in the oven and bake for 25 minutes or until a tooth pick inserted in the centre comes out clean.
Number of Servings: 12
Recipe submitted by SparkPeople user MANCINIJ.