This little vegan chocolate strawberry cupcake helped then 22-year-old baker Chloe Coscarelli win first place on Food Network's "Cupcake Wars" in 2010. She was the first vegan to win a Food Network competition.
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
How to Make It
Preheat oven to 350°. Line a 12-cup muffin pan with cupcake liners.
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.
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.
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.
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.
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.
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.
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.
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?
Eat Well. Lose Weight. Live Healthy. Delicious and healthy recipes customized for you!