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Vegan Strawberry Cupcakes

 
One serving costs about $0.21

$0.21 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

12 mother's day side dish American
spoonacular Score:23%

Spoonacular Score: 23%

 

The recipe Vegan Strawberry Cupcakes could satisfy your American craving in about 45 minutes. This recipe makes 12 servings with 242 calories, 3g of protein, and 16g of fat each. For 29 cents per serving, this recipe covers 5% of your daily requirements of vitamins and minerals. This recipe is liked by 1 foodies and cooks. Head to the store and pick up non-hydrogenated margarine, non-dairy cream cheese, powdered sugar, and a few other things to make it today. Mother's Day will be even more special with this recipe. All things considered, we decided this recipe deserves a spoonacular score of 21%. This score is rather bad. Try Vegan Strawberry Cupcakes, Chloe's Vegan Chocolate Strawberry Shortcake Cupcakes, and Hipster Cupcakes – Vegan PBR Cupcakes with Vegan Buttercream Frosting for similar recipes.

Ingredients

Servings:
2 tsps
2 tsps alcohol free vanilla flavor
alcohol free vanilla flavor
1.5 tsps
1.5 tsps aluminum free baking powder
aluminum free baking powder
0.25 cup
0.25 cup cream cheese
cream cheese
0.25 cup
0.25 cup margarine
margarine
1 cup
1 cup non-dairy milk
non-dairy milk
1 Tbs
1 Tbs non-dairy milk
non-dairy milk
0.5 cup
0.5 cup oil
oil
0.25 tsps
0.25 tsps red pink lady apple
red pink lady apple
1 cup
1 cup powdered sugar
powdered sugar
1 pinch
1 pinch sea salt
sea salt
0.5 tsps
0.5 tsps strawberry
strawberry
1 tsp
1 tsp strawberry
strawberry
0.75
0.75  turbinado sugar
turbinado sugar
0.5 cup
0.5 cup white unbleached flour
white unbleached flour
1 tsp
1 tsp vanilla
vanilla
1 cup
1 cup whole wheat pastry flour
whole wheat pastry flour
2 tsps alcohol free vanilla flavor
2 tsps
alcohol free vanilla flavor
1.5 tsps aluminum free baking powder
1.5 tsps
aluminum free baking powder
0.25 cup cream cheese
0.25 cup
cream cheese
0.25 cup margarine
0.25 cup
margarine
1 cup non-dairy milk
1 cup
non-dairy milk
1 Tbs non-dairy milk
1 Tbs
non-dairy milk
0.5 cup oil
0.5 cup
oil
0.25 tsps red pink lady apple
0.25 tsps
red pink lady apple
1 cup powdered sugar
1 cup
powdered sugar
1 pinch sea salt
1 pinch
sea salt
0.5 tsps strawberry
0.5 tsps
strawberry
1 tsp strawberry
1 tsp
strawberry
0.75  turbinado sugar
0.75
turbinado sugar
0.5 cup white unbleached flour
0.5 cup
white unbleached flour
1 tsp vanilla
1 tsp
vanilla
1 cup whole wheat pastry flour
1 cup
whole wheat pastry flour

Equipment

muffin liners
muffin liners
wire rack
wire rack
muffin tray
muffin tray
oven
oven
blender
blender
whisk
whisk
bowl
bowl
muffin liners
muffin liners
wire rack
wire rack
muffin tray
muffin tray
oven
oven
blender
blender
whisk
whisk
bowl
bowl


Instructions

  1. Preheat oven to 350 degrees F. Place muffin liners in 12 cup muffin pan and set aside. Sift flour, baking powder, and salt. In a separate bowl combine non-dairy milk, oil, sugar, vanilla flavor, and strawberry flavor. Combine both and mix until smooth (I used a wire whisk). Fill muffin cups 2/3 full. Bake for 20 minutes or until golden brown and spring back when touched Remove from oven, let sit for 5 minutes then transfer to cooling rack.
  2. To make frosting:
  3. Cream margarine and powdered sugar. Add milk, vanilla, and strawberry flavor. Using a hand held mixer cream until light and fluffy. Transfer to refrigerator until stiff.
  4. When cupcakes are completely cooled, frost. Enjoy!!

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $0.21
Ingredient
2 teaspoons alcohol free vanilla flavor
1.5 teaspoons aluminum free baking powder
¼ cups cream cheese
¼ cups margarine
½ cups oil
1 cup powdered sugar
½ teaspoons strawberry
1 teaspoon strawberry
½ cups white unbleached flour
1 teaspoon vanilla
1 cup whole wheat pastry flour
Price
$0.10
$0.05
$0.59
$0.32
$0.30
$0.39
$0.02
$0.04
$0.14
$0.31
$0.29
$2.56

Tips

Health Tips

  • Be conscious of your choice of cooking oils. Some studies have shown that vegetable oils like safflower oil, sunflower oil, and canola oil might actually contribute to heart disease. Olive oil is a good alternative for low temperature cooking, while coconut oil is a recent favorite for high temperature cooking. Do your research!

  • Sea salt is not healthier than table salt, contrary to what you may have heard. Sea salt is usually 97.5% sodium chloride (same as regular old table salt) and the minerals accounting for the rest are too insignificant to make a difference?unless you plan on consuming sea salt by the pound, in which case the health benefits from the minerals will definitely be outweighed by the negative effects of all the sodium you are consuming!

  • Although the body needs salt to survive, most of us get too much. The problem with consuming too much salt (what chemists call "sodium chloride") is actually the sodium part, which is why people concerned about high blood pressure go on low-sodium diets. If you are trying to reduce salt in your diet, you can try salt substitutes like potassium chloride or try to make do with less salt by using more black pepper, herbs, and spices.

  • Frozen (and potentially even canned) fruit and vegetables contain as much?if not more?vitamins than fresh versions that have been sitting around the supermarket too long. So don't hesitate to buy canned or frozen goods if your budget or the season doesn't allow for fresh!

  • get more health tips

Price Tips

  • Sea salt can add a unique texture or provide bursts of salty goodness, but ONLY when it isn't being dissolved. So if you have expensive sea salt, save it for sprinkling on salads or dark chocolate cookies, don't try to use it in your pasta sauce or soup. Once sea salt dissolves, the flavor is indistinguishable from table salt from the shaker (after all, they are chemically the same thing, sodium chloride).

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

Cooking Tips

  • If you need to soften a block of cream cheese before using it, you can unwrap it and heat it in the microwave on high for 10-15 seconds at a time until it is soft enough.

  • Don't despair if you don't have powdered sugar on hand. All you need is granulated sugar and a good blender. Pour in the granulated sugar and blend at a high speed until you have a powder.

  • If you've had your baking powder for awhile, make sure it's still going to work by mixing it with a little water. If it doesn't fizz, you need to replace it.

Green Tips

  • Eating produce that isn't in season means you're eating fruits and vegetables that have traveled quite awhile to get to you. They lose much of their nutrition during transport, and the long distances are not doing the planet any good either. If you want strawberries in winter, buy them frozen! Also, strawberries are one of the worst offenders when it comes to pesticide residues found on produce, so buy organic when you can.

  • According to the Non-GMO Project, about 90% of the canola oil in the United States is made from genetically modified rapeseed, so if this issue is important to you be sure to buy certified organic or certified GMO-free canola oil!

Disclaimer

Nutritional Information

Quickview
237k Calories
2g Protein
15g Total Fat
22g Carbs
2% Health Score
Limit These
Calories
237k
12%

Fat
15g
24%

  Saturated Fat
2g
16%

Carbohydrates
22g
7%

  Sugar
10g
12%

Cholesterol
5mg
2%

Sodium
74mg
3%

Alcohol
0.36g
2%

Get Enough Of These
Protein
2g
6%

Manganese
0.46mg
23%

Vitamin E
2mg
16%

Selenium
8µg
13%

Phosphorus
90mg
9%

Calcium
66mg
7%

Vitamin K
7µg
7%

Vitamin A
316IU
6%

Vitamin B3
1mg
6%

Fiber
1g
5%

Vitamin B6
0.09mg
5%

Vitamin B1
0.07mg
5%

Vitamin B2
0.07mg
4%

Potassium
145mg
4%

Vitamin B12
0.24µg
4%

Magnesium
15mg
4%

Copper
0.08mg
4%

Folate
13µg
3%

Iron
0.59mg
3%

Zinc
0.39mg
3%

Vitamin C
1mg
2%

Vitamin D
0.28µg
2%

Vitamin B5
0.12mg
1%

covered percent of daily need

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