Blueberry Crisp

Blueberry Crisp

Happy Easter, guys! Sorry for the hiatus, I’m alive I promise. It’s funny how life takes over sometimes.

My last post was in November 2013!  Back then, I was working at a tech start up in Chicago.  I was wide-eyed and excited to be in a new city, and quickly fell in over my head with things to do, so blogging took a bit of a backseat.  For the past 10 months, I have been exploring the Windy City’s food scene (seriously, I was going a little overboard and sometimes trying 2-3 new restaurants a week), taking dance classes and making new friends.  Chicago is a wonderful place with tons to do- I am especially going to miss the summer street fests and beaches.

Now, a lot has changed, and I’m back in my hometown in Michigan.  I’m starting a new job (tomorrow morning actually) in client services for a larger tech company, and I couldn’t be more excited about it.  I’m living with my family again, and have been spending some quality time getting re-acclimated with my childhood home.  It’s an adjustment from the hustle and bustle of the city, but one big perk is that I get to spend a lot more time with my family and focus more on PITK.

The food is better in my childhood home, too.  It helps when there are multiple cooks :). This blueberry crisp is from my family’s Easter dinner tonight, and it’s been a favorite in my house for years now. My mom started making this because it doesn’t use too much sugar and it is lighter than a pie. It was originally made with butter instead of coconut oil, but it was easily adapted into a vegan treat.

Dessert doesn’t get easier than this, people!

Blueberry Crisp 2

 

Blueberry Crisp
Makes 1 9-inch round crisp

3 pints (6 cups) blueberries (thawed and drained, if frozen)
1 tablespoon white sugar
1/2 teaspoon cinnamon
1 1/4 cup flour (I used white, can switch up to make GF)
1/2 cup packed light brown sugar
1 tablespoon lemon zest (from 1 lemon)
4 tablespoons coconut oil, solid
1/3 cup sliced almonds (can sub oatmeal here for similar texture)
2 tablespoons fresh lemon juice

Preheat over to 375F. Grease a 9-inch round deep-dish pie pan and set aside.

Toss blueberries with the white sugar, cinnamon and 1/4 cup of the flour. Spoon into pie pan. Combine the remaining 1 cup of flour, brown sugar and lemon zest in a large bowl. Add coconut oil and use a pastry cutter to cut into the pastry mixture until it becomes crumbly. Stir in the almonds and lemon juice. Sprinkle the topping evenly over the berries.

Bake for about 45 minutes, or until the blueberries bubble and the top is a golden brown color. Cool for 30 minutes, and serve warm with vanilla ice cream.

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Vegan Salted Caramel Corn

Vegan Caramel Corn 2

Vegan caramel corn… why didn’t I think of that?  I was thrilled to stumble upon this recipe because I love caramel so much… but I always seem to forget that it’s made with a TON of butter and heavy cream. So, here’s another recipe for all of my lactose-intolerant/vegan friends out there!

The maple syrup adds a unique flavor, and I would have to say that this stuff tastes just as good, if not better than, the non-vegan version.  Another holiday gift idea?

Vegan Salted Caramel Corn
makes 12 cups of popcorn

12 cups popped popcorn (about 1/2 cup kernels)
1 cup packed brown sugar
1/2 cup brown rice/maple syrup (I used maple)
1/3 cup non-hydrogenated vegan butter (I used Earth Balance)
1/2 tsp salt
1/2 tsp baking soda
1 tsp vanilla

1/4-1/2 tsp good sea salt

Pour the popcorn in a large bowl and set aside while making the caramel sauce.

Preheat the oven to 250 degrees F and lightly oil two baking sheets.
In a medium sized pot combine sugar, brown rice syrup, and margarine over medium heat.

Stir together and bring to a boil. Let boil for five minutes, stirring once.

Remove from heat and add baking soda, salt, and vanilla. Immediately pour over the popcorn slowly while mixing it in with a spatula. Once well combined spread out into single layer onto prepared baking sheets. Sprinkle with a couple pinches of good sea salt and bake for 30 minutes, stirring once. Remove from oven and stir once more. Let sit for 10 minutes and enjoy!

Recipe from The Sweet Life

Vegan Caramel Corn 1

Vegan Lavender Cake with Lemon Buttercream and Raspberry Sauce

THIS CAKE, oh my goodness.

I found this recipe a while ago and asked my mom to make it for my 21st birthday.  It was the perfect choice too, because it is completely vegan and everyone in my family was able to eat it.    While the recipe may look a little bit complicated,  the steps are not difficult and the end result is totally worth it.

I’ve never had any lavender-flavored dessert before, and this one combines the delicate floral taste with hints of lemon and raspberry to make one unique and delectable dessert.  Drool.

My boyfriend liked it so much that he specifically requested it for his 21st birthday as well.   I thought that was a wonderful idea, and he was reeeaaaalllyyy happy when I showed up at his door holding it.  Happy 21st Mikey!

Lavender Cake
Makes 2 8″ round cakes

2 cups soy milk, divided
2 tsp vinegar
2 Tbsp culinary lavender flowers
2 3/4 cup cake flour (If you can’t get cake flour you can sub 2 1/2 cup all pourpose flour plus 1/4 cup cornstarch)
1 1/2 tsp baking powder
1 tsp baking soda
1 tsp salt
2/3 cup canola oil
1 1/2 cup sugar
4 tsp vanilla

Lavender Syrup
1/3 cup culinary lavender
1 1/2 cups sugar
2 1/2 cups water

Lemon “Buttercream”
1/2 cup Earth Balance
1 cup non-hydrogenated vegetable shortening
1/2 tsp vanilla
2 Tbsp lemon juice, plus more as needed
zest of one lemon (if you want a pure white frosting, you can use some lemon extract)
1/4 tsp salt
1 lb powdered sugar, sifted

Raspberry Sauce
10 oz frozen raspberries
3 Tbsp sugar
1/4 cup water
1 tsp arrow root dissolved in 1 tbsp water

For the cake:
Grease two 8″ cake pans and line with parchment. Set aside. Preheat oven to 350°
Combine 1 cup soy milk with vinegar in a mixing bowl and set aside to curdle. In a saucepan, combine remaining 1 cup soy milk and the lavender. Bring to a boil, remove from heat and let sit for five minutes. Strain and combine with the vinegar mixture. Add sugar, oil, and vanilla and stir to combine. In a separate bowl sift together the flour, baking powder, baking soda, and salt. Add the flour to the wet ingredients and stir together until just mixed. Divide batter between the prepared pans . Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely before frosting.

For the syrup:
In a heavy saucepan combine ingredients and bring to a boil. Simmer uncovered, stirring occasionally, until mixture begins to thicken. Let cool and strain.

For the buttercream:
In a stand mixer with a paddle attachment beat the Earth Balance and shortening until light and fluffy. Add vanilla, lemon juice, salt, and lemon zest and beat to combine. Add powdered sugar and beat on medium until frosting is smooth and fluffy. Add more lemon juice or soy milk if necessary to achieve a spreadable consistency.

For the sauce:
Combine berries, sugar, and water in a sacupan and bring to a boil. Cook until berries are broken down. Stir in the arrowroot mixture and cook until the sauce begins to thicken. Strain to remove the seeds and let cool.

Assembly:
Place a layer of cake on a plate or cake board. Brush or drizzle with lavender syrup and frost top. Place second layer on top, brush with syrup and frost top and sides.

Plating:
Use a squeeze bottle or a spoon to drizzle some of the raspberry sauce on to each plate. Cut a wedge of cake and place on top of the sauce.

Yum.

Recipe from The New Vegan Table

Chocolate White Chocolate Chip Cookies

I vowed not to make any desserts until I go to Singapore, but… it’s been a pretty stressful/eventful week and baking is therapeutic for me, so I caved.

I’ll have you know though, that I have demonstrated some outrageous self control (by my standards, anyway) and have only eaten one cookie.  The plan is to give all the rest to my friends that begged me to bake for them when I randomly saw them at the bar last weekend.  Yeah– go me.

I promise I will get a new cookbook soon but these are again, from Skinny Bitch: Ultimate Everyday Cookbook.  They are crispy on the outside, soft and chewy on the inside, and VEGAN! Yay!

They are easy peasy, and oh so good.  Try it with peanut butter (idea credit to Britta)!

Chocolate White Chocolate Chip Cookies
Makes 25-30 cookies

1 1/4 cups flour
1/2 cup cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 tablespoons cornstarch (or arrowroot powder)
1/2 cup brown sugar
1/2 cup white sugar
1/2 cup oil
1/2 cup almond milk
2/3 cup white chocolate chips (vegan)
2/3 cup chopped nuts of your choice (I used walnuts)

Preheat oven to 350F.  In a medium bowl, sift flour and cocoa powder.  Add baking soda, baking powder, salt, cornstarch and mix well.

In a large bowl, combine sugars, oil and milk.  Add dry mixture in two parts and mix until combined.  Stir in white chocolate chips and nuts, then let sit for 15 minutes so dough can thicken up.

Drop tablespoon-sized balls of dough onto a cookie sheet.  Leave about two inches in between each ball, the dough will spread.  Bake for 8-10 minutes.  Let hot cookies sit on cookie sheet for 5 minutes before transferring to wire rack.

Enjoy!

Recipe from Skinny Bitch: Ultimate Everyday Cookbook

Avocado and Pinto Bean Enchiladas

I am not a vegan.  I love meat (although I am pretty un-creative when it comes to cooking it), eggs and bacon are my favorite breakfast and I wouldn’t give up milk chocolate for anything.    Yet, a lot of my recipes on this blog are vegan.  Why?  Because here is how I feel about “regular cookbooks”:  every time I pick up a non-vegan cookbook, I have to scan for recipes that contain zero lactose, and I usually end up being able to actually eat, maybe, 25% of the recipes in the book.  I’ve noticed that a lot of people don’t know this,  but when you are lactose intolerant you can’t eat anything that contains milk, butter, yogurt, cheese or buttermilk.  (I still am surprised when my friends tell me that it’s okay, I can go to the ice cream shop with them because they sell frozen  yogurt too… urr).  That usually cancels out casseroles, creamy soups, vegetable dips, a lot of salads (think, caprese), noodles with cheese or cream sauce, most desserts, and, you guessed it… enchiladas.

Anyway, my mom emailed me this recipe a few days ago, and I was ecstatically happy to have a new non-dairy entree to make.  Next time I make this, I’ll probably omit the cashews and replace them with tofu or chicken or something– the hard, crunchy texture was a little weird inside the gooey, meltiness of the enchilada.  Also, I’ll half the recipe because I am the only person I cook for, and there is no way I can finish 10 enchiladas all by myself. (I’ve been eating them for lunch and dinner for 4 days now…  heh).

Avocado and Pinto Bean Enchiladas
Makes 8-10 enchiladas, serves 4

9 -10 corn tortillas (6 inches each)
1/2 – 1 tbsp olive oil
1 cup onions, thinly sliced
1 tsp mild chili powder
1/2 tsp cumin powder
1/4 tsp allspice
1/4 tsp sea salt
freshly ground black pepper to taste
2 – 2 1/2 cups white button mushrooms, sliced
1 can (14 oz) pinto beans, rinsed and patted dry
1/2 c raw cashew pieces
2 tbsp freshly squeezed lime juice
2 medium avocados, peeled and pitted (about 1 – 1 1/2 cups)
1 1/4 tsp sea salt
1 jar (14.5 oz) prepared enchilada sauce (about 1 3/4 cups)
3/4-1 cup prepared chili sauce
3/4-1 cup vegan cheese, grated (ex: Daiya; optional)
1/2 c fresh cilantro leaves, chopped (optional)

Preheat oven to 400.  Place tortillas in a 8×12 inch baking dish, cover tightly with aluminum foil, and place in oven to soften for 5-10 minutes while preparing filling.

In a frying pan on medium heat, add oil, onions, chili powder, cumin, allspice, salt, and pepper and saute for 2-3 minutes.  Increase heat to medium-high, add mushrooms, beans, and cashews and saute for 5-6 minutes, tossing once to twice.  Immediately toss in lime juice and remove from heat to slightly cool.

In a large bowl, mash avocado and salt – this can be chunky.  Add veggie saute and lightly mix to incorporate.

In a separate bowl, mix enchilada and chili sauces.

Remove tortillas from oven, transfer to a plate, and cover with a tea towel to keep warm.

In the same baking dish, pour half of sauce evenly over bottom.  Place 1/4-1/3 cup avocado-veggie mixture in center of each tortilla.  Roll tortillas up, tucking in sides as you go, and place seam side down in baking dish.  Pour remaining sauce over top, and cover with aluminum foil.

Bake for 16-18 minutes, then uncover and bake for another 4-5 minutes, until bubbling around edges.  If adding cheese, sprinkle on after casserole has baked for 15 minutes, then baking uncovered for another 6-7 minutes to melt cheese.  Sprinkle with cilantro and serve.

Recipe from eat, drink & be vegan

Vegan Banana Cake with Peanut Butter Frosting

I am officially in panic mode.  My mom emailed me a few days ago and said “OMG.  There is less than a month until we go to Singapore.  I need to lose four pounds– I gain weight every time I go home!”  I looked at my calendar, and sure enough, our flight is in less than 3 weeks.
My mom, brother and I go to Singapore every year or so.  My mother is a native Singaporean, and now that my grandparents are getting older, we’ve been much better about visiting on a regular basis.  I love Singapore … it’s steaming hot, bustling, and really different from my hometown.  The food is definitely the best part (okay, and the shopping too), and my mom and I have been known to gorge on durian, noodle soups, dim sum, roti pratha, and my mom’s favorite kueh.   My Singaporean family also tends to express their love through food- so during our visits we are always meeting relatives for lunch, dinner, supper, tea, etc..  That is really great for my taste buds and family bonding and all… but not so great on my waistline!  So, after reading my mom’s email, panic mode has indeed ensued.
So, here is my LAST dessert recipe until I leave for Singapore.  Seriously. The last.  My posts for the next few weeks will be all salads and oatmeal with fruit and lettuce wraps.  I can do this, right? Right.
This cake was surprising.  I actually decided to make this 100% vegan and used flax meal instead of the egg and it is delightful.  The peanut butter frosting is creamy and decadent and I doubt I will ever use another peanut frosting again.
I ate a slice of this for breakfast, but you could eat it as a snack, with tea or coffee or as dessert after dinner.  Now who wants a slice? Seriously… I gotta give this thing away before I ruin my Singapore diet.
Vegan Banana Cake
Makes one 9″ round or 9×9″ square cake

1 1/2 cups whole wheat pastry flour
1 teaspoon baking powder
1 teaspoon baking soda
pinch of salt
1/4 cup sugar
1/2 cup maple syrup
1/2 cup banana puree
1/2 cup oil
1/4 cup water
4 teaspoons flax (can substitute 1 egg for non-vegan)

Preheat oven to 350 degrees.
In a large bowl, sift the flour, powder, soda, salt (and flax, if using).
In a smaller bowl, combine sugar, maple syrup, banana puree, oil, water, and egg.
Add wet ingredients to dry ingredients. Pour into a greased 9×9 baking dish (round or square). Bake for 20-24 minutes or until knife inserted comes out mostly clean.

Recipe from Pinch of Yum

Vegan Peanut Butter Frosting (I kid you not, the best peanut frosting in the entire world)

1/4 cup margarine, softened
2 tablespoons shortening
1/3 cup creamy natural peanut butter
1 tablespoon barley malt syrup or molasses, optional
1-1/2 teaspoons vanilla extract
1-1/4 cup confectioners’ sugar, sifted
1 to 2 tablespoons rice milk or soy milk

Cream together the margarine and shortening at medium speed until smooth. Add peanut butter, barley malt syrup/molasses, and vanilla, and beat until very smooth, about 2-3 minutes. Beat in the sugar; the mixture will be very stiff. Dribble in rice milk a little at a time, beating continuously till frosting is pale tan and very fluffy.

Adjust the thickness of the filling by adding rice milk or more confectioners’ sugar in small amounts if necessary

Recipe from Vegan Cupcakes Take Over the World

Orange Scones

I have big news.  I got a new camera!  Instead of a point and shoot or my phone camera, I am now the proud owner of a Nikon D70s. :).  I got it yesterday at 7 pm… and obviously the real reason I made these scones was so I could practice taking pictures with my new toy!  I’m sure there will be much more to come… I’m so excited!

Anyway, here’s the deal on the scones.  This recipe comes from Skinny Bitch: Ultimate Everyday Cookbook by Kim Barnouin.  Her recipes work and this is no exception.  I ran out and bought some orange extract to make these, and they are even better than the scones you get from Starbucks.  These are vegan,  flavorful, and have the perfect texture.

Orange Scones
Makes 8 scones

2 cups flour
1/2 cup white sugar, plus 1 tablespoon
1 tablespoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon ground nutmeg
1/2 cup orange juice, plus 1 tablespoon
1 teaspoon orange extract (I wouldn’t advise skipping this ingredient)
1 tablespoon orange zest, grated
1/2 cup vegan butter substitute, room temperature (I used Earth Balance)

Preheat the oven to 350F. In a large bowl, mix the flour, 1/2 cup sugar, baking powder and soda, salt and nutmeg. In a small bowl, whisk together 1/2 cup orange juice, the orange extract and orange zest. Add to flour mixture and mix well until combined (it will be crumbly at this point). Add the vegan butter substitute and mix well.

Lightly flour a flat surface and need the dough for about a minute. Form the dough into a ball and shape into a small pizza crust shape, gently flattening down the dough to desired thickness (mine were about 1.5 inches thick). Cut the dough in to 8 wedges and place each piece on a baking sheet. Use a pastry brush, or fingers, to cover the dough with the remaining 1 tablespoon of orange juice. Sprinkle with remaining 1 tablespoon of sugar. Bake for 15 minutes, cool on a wire rack.

Recipe from Skinny Bitch: Ultimate Everyday Cookbook

Pictures by me! 

Vegan Raspberry Walnut Streusel

Okay. I just came off of a juice fast.  I wanted to cleanse my body of toxins I accumulated from my Wendy’s binge during finals… and I wanted to lose a few quick pounds before my summer diet began (you know, just a little jumpstart for motivation :-D).  I have done other juice fasts in the past, usually for ten days… but this time I cracked at 4 and ate some rice and beans, and then made this.  I was just so bored!  During those four days all I did was sit around and make fresh kale apple  juice and watch TV.  I did lose some weight, and I feel healthier too… but I also realized how much time I actually spend planning meals, looking a food online, or eating!  Heh, let’s just call it passion (not obsession).

Anyway, this streusel is great.  I adapted it from my favorite cookbook ever,Skinny Bitch Ultimate Everyday Cook Book.It was originally a blueberry streusel but I didn’t have any blueberries so I changed it to raspberry and added some walnuts.  Technically, this was included in the breakfast section, but c’mon, it’s cake.  It can be eaten anytime– for breakfast, afternoon tea, dessert, a random snack throughout the day… you get my drift.

But now I need to give it all away so I don’t undo all the progress from my juice fast. Darn.

Vegan Raspberry Walnut Streusel
Serves 10

Cake
2 cups flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
3/4 cup sugar
1/3 cup canola oil
1 cup almond milk
1 tablespoon vinegar (I used apple cider vinegar)
1/2 teaspoon lemon extract
1 cup frozen raspberries

Streusel
1/4 cup flour
1/4 cup sugar
2 tablespoons vegan butter substitute, melted
1 teaspoon lemon or lime juice

Preheat oven to 350F. Spray an 8×8 pan with cooking spray. In a large bowl, mix canola oil, almond milk, vinegar and lemon extract. Let sit for 5 minutes to thicken. While waiting, combine flour, bakign soda, salt, cinnamon and sugar in a medium bowl. Slowly add flour mixture to wet ingredients and combine well. Stir in frozen raspberries and pour into pan.

To make streusel, combine flour, sugar, melted vegan butter substitute and lemon/lime juice (the mixture will be very crumbly). Sprinkle evenly over batter in the pan. Bake for 40-45 minutes, and cool on a wire rack. Serve slightly warm or at room temperature.

Recipe adapted from Skinny Bitch: Ultimate Everyday Cook Book


Pictures by me!

Garbanzo Cookie Balls

Oh, spring term, hello again.  Winter semester has ended, and while most of my friends journey back home to prepare for their summer internships or exciting vacations, I will be staying on campus, taking more classes so I can graduate next May.  I did spring term last year, and I am actually pretty excited to be able to take it easy(er), study a bit, work, and enjoy the warm weather.  Since campus is less busy during the summer months, it is pretty quiet around town and I will have a chance to focus on myself and get things done.  By “things”, I mean eating less, working out, cleaning my house… etc.  You know, healthy things.

I’m sure most women my age undergo a diet/exercise panic around this time. Bikini season is really close now, and it is definitely time to shake off the extra pounds I accumulated during the winter months.  Remember my post about the mini “health kicks” I go on every few months (found here)? Well another one has started! And these cookie balls are a product of my latest body obsession.

These cookie balls intrigued me because they are made of beans, and they also are completely vegan.  These cookie balls do not contain any butter/margarine/oil/shortening, and there is only 3 tablespoons of flour in the entire recipe too!  If the Atkins diet were still around… this would be the Atkins dieter’s dream.

Sadly, these are not a low calorie treat by any means. These babies pack 264 calories per ball and have 11 grams of sugar each also.  BUT, they are very high in fiber (8.5 grams each), and have 12.6 grams of protein per ball.  Since I am sort of addicted to baked goods (starting a baking blog does that to you…), I thought these would be a great way to ease myself into a summer diet while cutting back on white flours and sugar, and unnecessary fat.

Let me be the first to tell you though… these are pretty good, but only because I know they are made entirely from beans and peanut butter.  Chocolate chip cookies made with white flour, gobs of butter and shortening and real white sugar are probably going to taste a lot better to most people, but hey, we all sacrifice things for our health, right?  I will take these over 100-calorie pack Oreo “crackers” any day, and I’m getting vital nutrients at the same time.  So there.

If you want to make these a bit healthier, you can cut out the peanut butter completely and add an extra tablespoon of brown rice flour to help thicken things up.  I figured that out by accident when I made my first batch of these balls.  Also, the original recipe only calls for 1 tablespoon of maple syrup, and by cutting back on those two ingredients, you can reduce the sugar in half and get rid of about 60 calories per serving.  Happy swimsuit season!

Garbanzo Cookie Balls
Makes 18-20 cookie balls

1 can chickpeas, rinsed, drained, and de-skinned (picture below)
1 can white beans, rinsed and drained (I used cannellini)
1/2 cup peanut butter
3 tbsp brown rice flour
1/2 cup maple syrup
1 tsp vanilla extract
1/2 tsp salt
1/2 cup bittersweet chocolate chips
a drizzle of unsweetened non-dairy milk

^^^These are the de-skinned garbanzo beans! All you have to do is pinch the bean a little bit and the skin should slide right off.

Preheat oven to 400F. Line a cookie sheet with foil and spray with cooking spray.  Combine everything but the almond milk and chocolate chips in a food processor until the beans are blended.  While the food processor is still running, drizzle a tiny bit of your favorite non-dairy milk into the mixture until it reaches a smooth, doughy consistency.  Scoop out the dough and fold in the chocolate chips with a rubber spatula.

At this point, the dough will be very sticky, but do your best to shape it into balls and roll in hands to make smooth.  Place on prepared cookie sheet and bake for 15 minutes.

Slightly adapted from Purple Bird Blog (I only added more maple syrup)

Fresh Strawberry Cupcakes with Vegan Coconut Frosting


Some days I struggle between choosing to study and do homework… or bake.  Baking usually wins. Today was one of those days.

I found these adorable pink cupcakes and couldn’t resist.  The cupcakes themselves have a subtle strawberry flavor, and the frosting packs a powerful coconut punch that complements the strawberry nicely.  Cupcakes are just so cute, aren’t they? 🙂

Fresh Strawberry Cupcakes
makes 12 cupcakes

1 cup sugar
1/2 cup vegan butter substitute (I use Earth Balance)
2 eggs
2 teaspoons vanilla extract
1 1/2 cups flour
1 1/4 teaspoon baking powder
1/4 teaspoon salt
1 cup chopped strawberries

Preheat oven to 350 degrees F.

Cream vegan butter substitute and sugar together in the bowl of an electric mixer until fluffy, about 2-3 minutes. Add eggs and vanilla extract and mix until combined. Add flour, baking powder and salt with the mixer on low speed, then gradually increase speed. Add in chopped strawberries and beat on medium speed until the strawberries break down – about 1-2 minutes. If you batter seems dry and is not like typical cake batter, then add 1-2 tablespoon of non-dairy milk, beating until incorporated.

Pour into cupcake liners, filling 2/3 of the way full, and bake for 20-25 minutes or until cake is set. Let cool, then frost.

Note: I would not suggest using frozen strawberries because of the high water content. If you must, make sure they are completely thawed and as dry as possible. Even the fresh strawberries have a high water content, so if yours seem very wet, blot them with a paper towel. Also, if you can get your hands on some strawberry extract, it would probably be delicious in these. You can also add some food coloring if desired to give it the bright pink look.

Recipe from How Sweet It Is

Vegan Coconut Frosting
Makes 2 cups, enough for 12 cupcakes

1/2 cup vegan butter substitute (I use Earth Balance), room temperature
1/2 cup non-hydrogenated shortening
3 cups powdered sugar
1 T vanilla
1 t coconut extract (I only had imitation flavor, it worked just fine)
1/2 cup shredded sweetened coconut + extra for garnish

Cream vegan butter substitute and shortening together until smooth and creamy. Add powdered sugar a 1/2 cup at a time, beating well after each scoop. Add vanilla and coconut extract and blend until incorporated. Fold in shredded coconut and then spread over cooled cupcakes. Roll the top of each cupcake in more coconut flakes, and garnish with fresh strawberry slices.

Recipe by me!

Pictures by Emily- check out her portfolio!