Strawberry Cupcakes

Strawberry season is never long enough, so enjoy it while it lasts!

The Ingredients:


Cake
2/3 c almond milk
1 t apple cider vinegar
1 1/3 c flour
1 t baking powder
1/4 t baking soda
1/4 t salt
1/3 c agave nectar
1/3 c vegetable oil
1/3 c pureed strawberries
1/2 t almond extract
1 t vanilla extract

Icing
3/4 cup pureed strawberries
5T margarine, at room temperature
4 T shortening
1/4 t vanilla
3 1/2 c powdered sugar

The Process:

1. Preheat oven to 375°.
2. Whisk vinegar into almond milk and set aside.
3. Whisk together flour, baking powder, baking soda, and salt.
4. Whisk together almond milk with agave, oil, strawberries, and extracts, then add wet ingredients to dry and whisk until combined.
5. Pour into cupcake papers and bake about 22 minutes.
6. Meanwhile, make the icing:  beat margarine and shortening until soft. Add vanilla, strawberries, and 1/2 cup of the powdered sugar and beat until combined, then gradually add in the rest of the powdered sugar and beat until fluffy.
7. Allow cupcakes to cool on a rack before frosting.
8. (I recommend refrigerating these; they're really good cold.)