A moist, rich chocolate cupcake topped with a homemade strawberry jam infused frosting
New addition to the list of things Megan has trouble cooking: pasta. You may remember my discussion on my woes while cooking rice. Well, the same holds true for this carb.
The problem is, I have a hard time judging the optimal cooking time. Additionally, everyone has their own preference and opinion of what “firm to the bite” is. I follow recommended cooking times, but it always seems undercooked to me. But since I’m a “by the rules” girl, I usually drain and serve anyway.
This past time, I added several minutes and, although I liked the texture, I’m pretty sure it was overcooked.
With baking, there’s still uncertainty. The toothpick check is not always fool proof. A lot of times, though, your treat will continue to bake as it cools.
These cupcakes for instance. I checked them, the toothpick came out mostly clean, but they seemed just the teeniest bit under baked. I worried a little about it, but on the big reveal day they were a-ok!. (That’s not to say I haven’t had my fair share of trouble in the baking department!)
The secret to this treat is vanilla soy yogurt. I love adding it to sweet loaves and it always creates the moistest, sweetest cake. On top of that, these cupcakes are topped with a homemade strawberry jam frosting.
Is there any basic food you have trouble cooking?
Ingredients
- 1 cup strawberries, sliced
- Juice of 1/2 lemon
- 1 cup all purpose flour
- 1/3 cup cocoa powder
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 3/4 cup sugar
- 5 oz vanilla soy yogurt
- 2/3 cup cashew milk
- 1/3 cup canola oil
- 1 tsp vanilla extract
- 1/2 tsp almond extract
- 1/2 cup margarine
- 3 cups powdered sugar
- Strawberry Jam
Instructions
- Add strawberries to a small saucepan over medium heat. Heat until mixture begins to boil. Stir constantly and use a fork to smash berries. Cook about 10 minutes or until thickened. Remove from heat and allow to cool to room temperature. Refrigerate until ready to make frosting.
- Preheat oven to 350 degrees. Line a muffin tin.
- In a medium bowl, combine, flour, cocoa powder, sugar, baking powder, baking soda and salt.
- In a large bowl, combine yogurt, milk, oil and extracts. Fold dry into wet and mix until most lumps are eliminated. Divide batter among muffin tin.
- Bake for 15-20 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool.
- In large bowl, beat margarine. Add powdered sugar and beat until combined. Add strawberry jam and beat until fluffy.
- Use a piping bag or spatula, to swirl frosting onto cooled cupcakes.
These are so beautiful, Megan! I don’t think I’ve ever tried a vegan cupcake, but now I have to get on this. I love the pink frosting!
Thanks Erin! You’d never even know it’s vegan. Just as delicious as a traditional one, if not better ๐
I tend to over bake/cook things, but I like it that way ๐
If you like it that way, that’s what counts ๐ If I wasn’t worried about other’s preferences, I’d always underbake!
I usually have a hard time deciding whether cakes and breads are ready to take out of the oven. I don’t want them to be under or overcooked! But these cupcakes look just perfect! I’m swooning over that strawberry frosting. Just perfect for summer!
Aww – thanks Gayle! & I know what you mean. It can be so difficult to judge sometimes!
I know what you mean that the toothpick method is not always fool proof. Been there! But, these cupcakes look so moist and delicious and don’t even get me started on that strawberry buttercream frosting! So yum and the colour is gorgeous! Pinning ๐
Thanks so much, Dawn ๐ The toothpick test should be easy, but it’s not always!
The pasta thing? I feel you, girl. I just test it every minute or so once it gets to that crucial stage by biting into it. Burns a little. ๐
And it’s all about the moist crumbs! Or the cupcakes should spring back when you touch them lightly.
These look perfect!
Ha ha! I’ve burnt my tongue too many times testing for doneness – ahh! & sometimes those cupcake tips confuse me, too. Like what if they spring back, but the toothpick comes out a little moist?!?! Oh me, oh my ๐
I struggle with pasta too – but, Megan, your frosting skills are crazy mad good! I also love that you used soy yoghurt and cashew milk in these beauts – perfect for my lactose intolerant self!
Oh, I wouldn’t say that about my frosting technique. That was the first cupcake I piped and the only one that looked decent!! After that it went downhill fast! & soy yogurt and cashew milk are my go-tos for moist delicious treats! Thanks Shashi!
I will trade you cooking pasta if you will cook these delectable cupcakes for me! ๐
Ha ha! You are too funny, Kate ๐ It’s a deal!
Wow – that frosting looks stunning! Love a good vegan cupcake. Peanut brittle is my enemy. I continuously fail at making that each and every time.
Oh yea, Eva. I tried to make Almond Brittle once (with no candy thermometer!) & it was just a mess. Ha ha. Thanks!
You can tell these cupcakes are moist and perfect! Plus I love the vibrant berry frosting! Win-win!
Thanks Liz ๐
Yes to all the vegan chocolate cupcakes!
ha ha!! Thanks Nicole!
Megan, I feel ya! Everyone really has their own very, very different ideas about how long to cook pasta. Sometimes, I think it’s underdone and someone else thinks it’s perfect. That’s the thing about personal preference. Lol. Same about baking–the toothpick method is definitely not foolproof–so you’re not alone! Meanwhile, I am all about this strawberry soy yogurt frosting. I love all of your vegan treats! ๐ Happy Hump Day! Hope you have an awesome rest of the week. Pinning, of course!
Glad I’m not the only one with these problems ๐ & – you’re making me blush, Demeter! Thank you ๐
I can never, ever cook rice! It seems so simple but I always end up cooking all the water out and still my rice isn’t fully done. Whatever. . .These cupcakes look oh-so-good!
ha ha, Kelsie! I know exactly what you mean! Thank you ๐
haha the husband and I constantly disagree over how pasta should be cooked! I like it very much al dente … and he likes it totally overcooked (well, according to me! haha).
But these cupcakes! Gosh they sound good. Chocolate + strawberry? I’ll take one please!
Sending one your way ๐ Thanks Ashley!
These vegan cupcakes look so pretty and delicious, Megan. Love the fact that you used soy yoghurt and cashew milk. Love how beautifully you have frosted these cupcakes. Absolutely in love with that strawberry butter frosting.
Aww – thanks Anu ๐
One of my favorite flavor combinations ever Megan! Chocolate and strawberries…you can’t go wrong! That icing looks fabulous!
Thanks Mary Ann ๐ It is a great combo!
Wow, that strawberry buttercream frosting looks delicious & I love cupcake recipes that have yogurt or sour cream in them because it’s like a secret ingredient that makes them so moist! I have trouble with cupcakes, I’m pretty sure I always over bake them.
Thanks Katie! It’s hard for me to judge the perfect cupcake baking time. You don’t want it to be raw in the middle or dry – so frustrating!!
This is some magical frosting right here! That color is out of this world. Stunning! And I really dig that you use cashew milk in the cupcakes!
Aww! Thanks Amanda ๐ I was really pleased the strawberry jam gave the frosting this color.