The recipe above is different from the one on Chloe's website (http://www.chefchloe.com/recipes/item/chocolate-strawberry-shortcake-cupcakes.html?category_id=31) and, most notably, is missing a cup of coconut milk in the batter part. I read and reread the recipe and kept missing the part where you add a cup of water to the batter (why that's not on the ingredients list I don't understand), so my first batch didn't turn out at all. I tried again with the recipe on her site and they were awesome.
Chloe's Vegan Chocolate Strawberry Shortcake Cupcakes
angloesque Posted: 06/21/11
Sekgrewal Posted: 04/29/12
One of easiest vegan cake recipes. I made gluten free, lower fat and sugar as well halved recipe. 3/4c garbanzo/lava bean flour plus all purpose gluten free flour, 3 TBSP splenda/sugar blend, 2 TBSP veg oil, 2TBSP applesauce. Turned out great. Used raspberries.
charoulli Posted: 07/21/12
I've made this over and over again! They taste deliscious!! The truth is, like one other person said, there is 1 cup of liquid missing from this recipe. I use 1 cup strong coffee, but Chloe says you can also use water or coconut milk. Also for the frosting, It's 3 cups powdered sugar (I don't understand the confusing numbers) and 2 to 5 tbsp liquid, depending on the consistency you like. One more detail: this makes 14 cupcakes, and not 12.
cats61 Posted: 01/30/14
I have to agree with angloesque's comment about Chloe's recipe. Even the recipe on foodnetwork.com is different. So is the actual ingredients used to win the cupcake war a big secret? Why so many variations?