This recipe may have a couple of ingredients that you have never used before; they are not exotic or hard to find, but new enough to make you want to try this cupcake and frosting recipe. The first ingredient is one used in the cupcake batter, Organic Raw Strawberry Powder. The powder I have comes in a bag. Open the bag and take a whiff; it's like smelling a fresh bowl of just-picked strawberries. The second ingredient is chocolate extract for the frosting. I make my own, but most cooking stores will carry it. I also use this exact in cookies and cakes; it has a very decadent aroma, a must have in your pantry.
This is the first time I have made cola frosting. I am trying it now because I opened a small bottle of Trader Joe's Vintage Cola last night and didn't finish the whole bottle. So, I thought, why not try it in frosting? I like cola and love chocolate frosting.
This cupcake tastes like a strawberry dipped in chocolate with a sip of cola!
Ingredients for cupcake batter:
1 1/2 cups organic whole wheat pastry flour
2 teaspoons non-GMO, non-aluminum baking powder
1/2 teaspoon sea salt
1/2 cup organic pure cane sugar
1/4 cup organic oil
1 cup organic almond milk
4 Tablespoons organic raw strawberry powder
1 teaspoon pure organic vanilla extract
1/2 teaspoon organic apple cider vinegar
Ingredients for frosting:
1/2 cup of non-dairy butter, softened
1/3 cup vegan cola
1/4 cup organic raw cocoa powder
3 cups organic confectioners sugar
1 teaspoon organic pure chocolate extract
pinch of sea salt
Pre-heat oven to 350 degrees.
In a large mixing bowl, combine flour, baking powder, sea salt, sugar, and strawberry powder. Add
the oil, almond milk, extract and vinegar, mix thoroughly.
Fill each cupcake liner half way; bake 25-30 minutes. Remove from oven, let cool before frosting.
For the frosting, using a medium sized mixing bowl add all ingredients, beat until smooth and creamy.
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