I am in love with this combination -- vanilla, strawberry and fresh lime zest. It is sweet, tart and refreshing. Make these for the kids with just glaze and add the toppings for the adults. What a sweet way to celebrate Valentine’s Day!
Use mini cupcake liners to make cleanup simple and remove them when ready to glaze. Also, use a small ice cream scooper to make sure each cupcake is the exact same size.
Makes 24 mini cupcakes
3/4 cup all purpose flour 1/2 cup vegan cane sugar 1/4 teaspoon baking soda 1/4 teaspoon salt 1/2 cup cold water 1/4 cup sunflower oil 1/2 tablespoon apple cider vinegar 1/4 teaspoon vanilla extract
Preheat the oven to 375. Drop the liners into the cupcake tin.
Sift the flour, sugar, baking soda and salt into a mixing bowl.
Combine the water, oil, vinegar and vanilla.
Add the wet ingredients to the dry ingredients and mix well until there are no lumps of flour and the batter is smooooooooth.
Use a 1 tablespoon ice cream scooper to portion out the cupcakes. If there is any batter left over, you can try to evenly top off the cupcakes or just eat it straight up, because vegan batter = fun to lick the spoon!
Bake for 25 minutes. Let cool in the tin but as soon as you can touch the cupcakes take them out and cool them on a cooling rack.
Make the glaze:
3/4 cup powdered sugar
1 tablespoon plant milk or water, more if need to thin 1/4 teaspoon vanilla extract
Mix the powdered sugar with the liquid and vanilla in a medium bowl. Stir with a rubber spatula until the sugar has dissolved and the glaze is smooth and shiny.
Gently press the top of each cupcake into the glaze and swirl it around to be sure the whole top is covered. It’s okay if the glaze drips down the sides.
Dice up a few strawberries and place on top of the cupcakes. Wash a lime and zest right over the top.