These little gems just scream spring! A perfect little cupcake, these guys actually got an honorable mention in a recipe contest. Click the link below if you’d like to check them out there. They didn’t get 1st because apparently the filling was finicky to get in. If you have issues let me know please, as I’d like to fix it. Works good for me though and I know you guys are smarties :).
1/2 cup plus 2 tablespoons dairy free margarine
1 cup sugar
2 tablespoons ground flax seed plus 6 tablespoons water
1 1/2 cups flour
1 teaspoon baking powder
1/3 cup each of coconut or soy yogurt and unsweetened coconut milk, combined
1 teaspoon vanilla extract
Large pinch of salt
2 cups diced strawberries
2 tablespoon sugar
1 cup icing sugar
1 teaspoon lemon zest
1 tablespoon freshly squeezed lemon juice
2 teaspoons unsweetened coconut milk
Preheat oven to 350°. In a food processor mix ground flax seed and water until the mix becomes viscous and ‘egg-like’ to create flax ‘eggs’. In a large mixing bowl cream together butter and sugar. Add in flax eggs an vanilla and mix well.
In a separate bowl combine flour, baking soda and salt. Add flour mixture and milk/yogurt mixture in batches, starting and ending with flour. Spoon into mini or regular cupcake tins with liners.
Bake for 12-15 minutes for minis or 18-22 minutes for regular or until a toothpick inserted into center comes out clean.
For strawberry filling heat strawberries and sugar over medium heat, whisking while cooking to further break up the strawberries. Cook for approximately 10 minutes. Set aside to cool.
Mix all ingredients for the glaze in a bowl and set aside. Once cupcakes and filling have cooled, spoon the filling into a piping bag with a round piping tip. Insert the tip into center of cupcake and squeeze some filling into the middle. Repeat until all cupcakes are filled. Dip the top of cupcakes into the glaze or spoon the glaze over them. Enjoy!Makes 32 mini cupcakes or 12 regular.