Vegan Berry Cupcakes Recipe

Try vegan baker and author of "Quick and Easy Vegan Bake Sale," Carla Kelly's vegan berry-infused cupcake recipe for a delicious warm weather, kid-friendly snack (or dessert!).

Make these cupcakes while your berries are freshest, then consult the storage tips at www.nymetroparents.com/bake so you can serve them in tip-top shape at your next summer picnic or get-together.

Berry-Infused Cupcakes

Makes 12 large or 18 small cupcakes

(No nuts)

I've made these using strawberries, as they give the prettiest results. You can make them with blueberries, too, but the result does tend to look a little greenish purple. If you'd like to substitute raspberries, that would be a nice option, as well. 

• 1 cup soy milk
• 1 tablespoon apple cider vinegar
• 2 cups all-purpose flour
• 2 tablespoons cornstarch
• 2 teaspoons baking powder
• 1-2 teaspoon baking soda
• 1-2 teaspoon salt
• 2-3 cup granulated sugar
• 1-2 cup Strawberry Sauce (recipe below) at room temperature
• 3 tablespoons canola oil
• 1 teaspoon vanilla extract
• 1-2 teaspoon strawberry extract, or more
  vanilla extract
• 1 recipe Buttercream, More or Less
  (recipe follows) (see Note)
• 6 strawberries, cut, for garnish

1. Preheat the oven to 375°F and line 12 or 18 cups of your muffin pan with cupcake liners, as desired. (If not using some of the cups, fill them halfway with water so the pan won't warp.)

2. In a large bowl, combine the soy milk and vinegar, and set aside to curdle for five minutes.

3. Sift the dry ingredients (from flour through salt) into another bowl.

4. Whisk the sugar, sauce, oil, and extracts into the soy milk mixture.

5. Add the dry ingredients to the wet, fold in to just combine, breaking up any large lumps.

6. Spoon into the prepared muffin pans. If using 12 cups, they'll be full. Bake for 20 to 22 minutes, until a toothpick comes out clean. For more slightly smaller cupcakes, fill 18 liners two-thirds of the way and bake for 18 to 20 minutes.