funfetti cupcakes with strawberry frosting.

funfetti
Its no secret that I love sprinkles on my cupcakes! So its an added bonus when there are sprinkles IN my cupcakes!

For these cupcakes, you can use your favorite vanilla cake recipe. Mine comes from Vegan cupcakes take over the world.
Right before you are done mixing, dump in a bunch of sprinkles to the batter. Bake as usual.

While the cupcakes are baking, and then cooling – you can make your frosting. This strawberry frosting is so good! The strawberries give it a hint of berry flavor, and a lovely light pink color. Of course when you are done, you want to top with MORE SPRINKLES!

I found the recipe here for the frosting.  It’s Sprinkle’s cupcakes recipe. Now only if I could learn to make my frosting look like theirs….

  • 1/2 cup whole frozen strawberries, thawed
  • 1 cup (2 sticks) earth balance, firm and slightly cold
  • Pinch of coarse salt
  • 3 1/2 cups confectioners’ sugar, sifted
  • 1/2 teaspoon pure vanilla extractPlace strawberries in the bowl of a small food processor; process until pureed. In the bowl of an electric mixer fitted with the paddle attachment, beat together butter and salt on medium speed until light and fluffy. Reduce mixer speed and slowly add confectioners’ sugar; beat until well combined. Add vanilla and 3 tablespoons strawberry puree (save any remaining strawberry puree for another use); mix until just blended. Do not overmix or frosting will incorporate too much air. Frosting consistency should be dense and creamy, like ice cream.

strawberry donuts.

strawberrydonuts_makegreat

Ever since I have seen this post, my mouth has been watering and I have been determined to buy a normal size donut pan. We bought a really big carton of strawberries, and they were getting a little wrinkly faster than we could eat them. It was a sign that these donuts must be made!

1 cup flour
1/3 cup sugar
1 tsp baking powder
1/4 tsp cinnamon
1/2 tsp salt
1/3 cup almond milk
egg replace equivalent to one egg
1 tbsp melted earth balance
10  medium to large strawberries (between 1/2 and 3/4 cup depending on size), pureed with 2 tsp seedless strawberry jam
1 tbsp pure maple syrup
Glaze:
3 cups powdered sugar
1/2 teaspoon salt
1/2 teaspoon vanilla
1/2 cups cold milk(I halved this and added about a tablespoon of the leftover strawberry mixture to this)
Preheat oven to 425 degrees.  Grease a 6-doughnut pan with baking spray.  To make doughnuts combine dry ingredients in a large bowl and whisk together.  Create a well in the center of the dry ingredients and add in almond milk, egg replacer, melted earth balance, and maple syrup.  Stir until well combined.  Stir in strawberry mixture, starting with 1/2 of it and adding more only if needed.  Batter should be wet, but not runny.  Put dough into a pastry bag or plastic bag and snip approx 1-inch off end.  Pipe batter into each well, reserving extra batter.  Bake for 7-9 minutes until doughnuts spring back when touched.  Let cool five minutes and turn onto a cooling rack to cool completely.  Spray pan again and continue with the rest of batter until all doughnuts have been made.  While doughnuts are cooling make glaze.  To make glaze, stir all ingredients together until smooth.  When doughnuts are cooled dip each into glaze  and place back on cooling rack to let glaze set.  When glaze has set enjoy!

249. strawberry banana popsicles.

Took another stab at making popsicles with the zoku maker…Good stuff!

131. strawberry, kiwi, grape and peach smoothie.

Since we are moving next week I have been trying to use up the food we have in the house. This smoothie is a pure result of that task.

About 8-10 strawberries
2 overripe kiwis
1 cup green grapes
Half of a peach soy yogurt
1/4 cup almond milk
ice cubes.

This hit the spot.

41. funfetti sandwich cookies.

I saw these cookies a few days ago on a blog and thought they were so cute and perfect for valentines day. I’m not normally a fan of roll out and cut kind of cookies, but I know a 2 year old who is, so I figured these would be a good treat. And I’m a fan of anything sprinkles. They actually weren’t very stressful to make. And they are super delicious.

Original recipe found here; here is my adapted version.

1 cup sugar
½ cup Earth Balance margarine, softened
¼ cup Earth Balance Coconut Spread, softened
1 teaspoon vanilla
2 egg replacers
2 ½ cups all purpose unbleached flour
2 tablespoons corn starch
¾ teaspoon salt
1 teaspoon baking powder
⅓ cup multi-colored candy sprinkles

Directions:

Begin by adding the sugar margarine and shortening into a large bowl. Using your mixer, beat until smooth. Add the vanilla and 2 egg replacers* and give it a good beating. Set aside so the ingredients can settle down a bit.

Combine flour, corn starch, baking powder and salt and stir until the ingredients are all peacefully combined.

Add the wet ingredients to the dry and stir well. Stir in sprinkles Form the dough into a ball and cover with plastic wrap and refrigerate for at least 1 hour. This will make the dough easier to handle.

Preheat your oven to 350 F and lining your cookie pan with parchment paper.

Roll out your dough to 1/8 inch thickness. Bake for 5-1/2 to 6 minutes or until they are a light golden brown. Cool completely.

Strawberry Cream Filling

1/4 cup Earth Balance margarine, softened
1/2 cup coconut earth balance spread (or a combination of regular and coconut)*
2 cups powdered sugar
1 teaspoon vanilla
1 fresh strawberry

Directions:

In medium bowl, beat the margarine until softened. Gradually add powdered sugar; blend well. Add 1 teaspoon vanilla and the mashed strawberry. Beat until light and fluffy.

*This is the combination of “butter” that I had on hand. It made the frosting kind of runny when I put it on the cookie,  but it we refrigerated after wards and everything was fine. The combination of the coconut-y flavor and the strawberry was so so yummy. It made them feel light and summery.