Chloe'S Vegan Chocolate Strawberry Shortcake Cupcakes Recipe

Name: Chloe'S Vegan Chocolate Strawberry Shortcake Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cupcakes; 1 1/2 cups flour; 1 cup sugar; 1/3 cup unsweetened cocoa powder (preferably Dutch-process); 1 teaspoon baking soda; 1/2 teaspoon salt; 1/2 cup vegetable oil; 2 tablespoons distilled white vinegar; 2 teaspoons vanilla extract; Frosting & finishing; 2/3 cup nonhydrogenated vegetable shortening; 2 2/3 cups plus 1 tbsp. sifted powdered sugar; 2 teaspoons vanilla extract; About 4 tbsp. nondairy milk, such as soy, almond, or rice; 1 1/2 cups sliced strawberries

Servings: persons

Cupcakes
1 1/2 cups flour
1 cup sugar
1/3 cup unsweetened cocoa powder (preferably Dutch-process)
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup vegetable oil
2 tablespoons distilled white vinegar
2 teaspoons vanilla extract
Frosting & finishing
2/3 cup nonhydrogenated vegetable shortening
2 2/3 cups plus 1 tbsp. sifted powdered sugar
2 teaspoons vanilla extract
About 4 tbsp. nondairy milk, such as soy, almond, or rice
1 1/2 cups sliced strawberries

1
Preheat oven to 350u00b0. Line a 12-cup muffin pan with cupcake liners.
2
Make cupcakes: In a large bowl, whisk together flour, sugar, cocoa, baking soda, and salt. In a separate bowl, whisk together 1 cup water, the oil, vinegar, and vanilla. Pour wet mixture into dry mixture and whisk until just combined.
3
Divide batter among cupcake cups. Bake until a toothpick inserted into a cupcake comes out clean, 15 to 20 minutes. Let cupcakes cool completely in pan.
4
Make frosting: Using an electric mixer, beat shortening, 2 2/3 cups powdered sugar, and the vanilla together to mix. Beat in nondairy milk 1 tbsp. at a time and beat until frosting is smooth and fluffy.
5
Cut tops off cupcakes and set aside. Smooth about 1 tbsp. frosting onto each cupcake and cover with a few strawberries. Replace top, then add a dollop of frosting and a few tiny slices of strawberry. Put remaining 1 tbsp. powdered sugar in a fine-mesh strainer and dust cupcakes with sugar.
6
Note: Nutritional analysis is per cupcake.

982

kcal

Calories

Fat

174

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: Cupcakes, 1 1/2 cups flour, 1 cup sugar, 1/3 cup unsweetened cocoa powder (preferably Dutch-process), and more.

Yes, Chloe'S Vegan Chocolate Strawberry Shortcake Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Chloe'S Vegan Chocolate Strawberry Shortcake Cupcakes

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