Рецепт Eggless Strawberry Cream Cheese Cupcakes
Strawberry Cream cheese Cupcakes
Ingredients:
- 1¼cups
- All purpose flour
- 2tbsp
- Corn Starch
- ¾tsp
- Baking powder
- ½tsp
- Baking Soda
- ¼tsp
- Salt
- 1cup
- Soy or Almond Milk
- 1tsp
- Apple Cider Vinegar
- ⅓cup
- Canola Oil
- ¾cup
- Sugar
- 2tsp
- Vanilla Extract
- 1tbsp
- Strawberry Jam
- 2tbsp
- Cream Cheese, cut into 12 pieces
- 4oz.
- Cream Cheese, softened
- 2tbsp
- Unsalted butter, softened
- ½tsp
- Vanilla
- 1~2tsp
- Vanilla extract
- 2cups
- Powdered Sugar
- As needed
- Strawberries, sliced
Method:
To make the cupcakes: Preheat oven to 350°F and line muffin pan with cupcake liners.
Whisk soy milk and vinegar in a measuring cup and set aside for a few minutes to curdle.
Beat together the soy milk mixture, oil, sugar, vanilla in a large bowl. Sift in the flour, cornstarch, baking powder, baking soda and salt and mix until no big lumps remain.
Fill cupcake liners ⅔rds of the way full. Before baking, stir the strawberry jam in small bowl until smooth.
Place 1 piece of cream cheese on top of each cupcake, press into the batter lightly. Spoon 1/4tsp strawberry jam on top of the cream cheese in each cupcake. Bake 20~22 minutes. Remove from the oven, after 5 minutes transfer onto a wire rack and cool completely.
Make Cream Cheese Frosting: Beat cream cheese, butter, vanilla and 1tsp milk in a large bowl using a hand mixer or in a stand mixer on low speed until smooth. Beat 1cup powdered sugar at a time.
Gradually beat in just enough milk to make frosting smooth and spreadable. If the frosting is too thick, add more milk. If the frosting is too thin, beat in a small amount of powdered sugar.
Frost the cooled cupcakes. Just before serving garnish each cupcake with strawberry slices.