Chloe's Vegan Chocolate Strawberry Shortcake Cupcakes

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

Preparation

1. 1. Preheat oven to 350°. Line a 12-cup muffin pan with cupcake liners.
2. 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. 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. 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. 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.