Jun 25, 2014 6:00 PM by Ashley Welsh, Rincon Market Pastry Chef
Preheat oven to 350 degrees. Makes approx. 12 cupcakes
3/4 cup non-dairy milk (soy, almond or coconut work well)
Juice and zest of 1 1/2 lemons
2/3 cup of organic sugar
1/3 c vegetable or canola oil
1 tsp lemon extract (optional)
1 1/2 cups flour
1 Tb cornstarch
¾ tsp baking powder
½ tsp baking soda
1/4 tsp salt
1/2 cup finely chopped strawberries
For the cupcakes:
You will need two mixing bowls. In first bowl, combine non dairy milk, lemon juice and zest, sugar, oil and lemon extract and whisk vigorously until mixed. In second bowl, sift together flour, cornstarch, baking soda, baking powder and salt. Once mixed well, pour the dry ingredients into the first bowl and combine with spoon. Lastly, add the strawberries to the batter and stir again. Pour the cake batter into a muffin pan lined with cupcake liners. Fill each liner 2/3 full. Bake at 350 degrees for 16-18 minutes until you can pierce with a toothpick and it comes out clean.
Strawberry Lemonade Butter cream:
3/4 cup Earth Balance buttery spread
1/2 large lemon and zest
1/2 tsp lemon extract
1/3 cup strawberry jam (store bought or homemade*)
2 1/2 cups sift organic powdered sugar
*strawberry jam: cook in a small sauce pan 1/3 cup finely chopped strawberries plus 1 tsp sugar on medium heat for 3 minutes until mixture has thickened. Cool in fridge for at least 10 minutes.
To make frosting:
Whip buttery spread using a hand or counter top mixer for 5 minutes. Add in lemon juice, zest, strawberry jam and extract. Whip again until combined. Add in powdered sugar 1/2c at a time until all combined.
Frost cupcakes and garnish with halved strawberry, lemon wedge and halved drinking straw. Enjoy!