Vegan ventures

I decided to take on the challenge of making a vegan cupcake. Really, I wanted to thank the guys at my gym for hooking me up with such an amazing deal when I signed up. What better way to show my appreciation than with baked goods. So I was given the vegan stipulation and set to work.
Since it is Summer I really wanted to do something light, which then turned into I want to make something edible cause I have no clue how this vegan business is gonna work.

End result? Strawberry cupcake with Basil Lime buttercream.

Strawberry cake

4 C all purpose flour
3 tsp baking soda
1 tsp salt
2 C sugar
1/2 safflower oil
2 C pureed fresh strawberries
1/2 C coconut milk
2 tsp strawberry extract
2 tsp vanilla extract
Red or pink food coloring

Preheat the oven to 350 F. Combine the flour, baking soda and salt into a bowl and set aside. In another bowl combine sugar and oil, then the puree. Add the remaining liquids (and yes, use the food coloring!) Once well mixed slowly add the dry ingredients and be cautious of over mixing. I threw in some sliced strawberries at the end for the texture and color. If you choose to, fold them in gently before dividing batter into cupcake tins.

Next, get your handy ice cream scooper and fill your lined cupcake tins with this epic pink gooey mess. Bake for about 12-15 minutes. *disclaimer, my baking times are all goofy in the altitude so just do a quick check at about the 12 minute mark using a knife or toothpick.

Basil Lime frosting

1/2 C vegan butter (room temperature)
2ish C powdered sugar
2 TBLS coconut milk (room temperature)
Fresh basil (to taste)
1 lime (squeezed)
splash of vanilla extract

Start with the butter soften in a bowl. Here it awaits the powdered sugar. SLOWLY add your powdered sugar to the bowl while beating the butter (just like regular buttercream). Alternate between adding the powdered sugar, coconut milk, lime juice and vanilla extract until you have a smooth creamy consistency for the frosting. Feel free to add or omit powdered sugar based on how you prefer frosting. Here is the "to taste" part. Fresh basil, roughly chopped, and folded into the buttercream awesome. I think total I used maybe 6-10 leaves, all in various sizes. This part is totally up to you, but don't be shy. It is a good contrast to the tart lime and sweet buttery sugar you have just whipped up.
*Another disclaimer, this was originally going to be a different frosting instead of a heavy buttercream but in my vegan fail I returned to what I knew. Hope to have an update soon with a non vegan version of this.

From here, you know the drill. Let the cakes cool and frost that cake top like it's your day job. USE A WIDE TIP, otherwise the basil gets stuck. And that is just no fun.

Till next time!