• Cooking Time:
  • Servings:
  • Preparation Time:



  • 1 Tbsp. apple cider vinegar
  • 1 1/2 cups vanilla soy milk
  • 2 cups plus 2 Tbsp. all-purpose flour
  • 1 cup plus 2 Tbsp. organic sugar
  • 2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 1/2 cup canola oil
  • 2 tsp. vanilla extract
  • For the Strawberry Filling :
  • 2 cups fresh strawberries, sliced
  • 1/2 cup organic apple juice
  • 1/4 cup organic unbleached granulated sugar
  • 4 tsp. cornstarch
  • 1/2 cup water
  • For the Strawberry Mousse:
  • 1 cup vegan margarine
  • 1/4 cup nonfat soy milk
  • 1 tsp. vanilla extract
  • 4-5 Tbsp. prepared strawberry filling
  • 5-6 cups organic powdered sugar
  • 1 drop red food coloring (optional)


  • Preheat the oven to 350°F. Line a cupcake pan with cupcake liners.
  • Mix the vinegar and soy milk together and set aside.
  • Sift together the flour, sugar, baking powder, baking soda, and salt in a large bowl and set aside.
  • In another bowl, stir together the soy milk mixture, the canola oil, and the vanilla extract and add to the dry ingredients, mixing well.
  • Fill each cupcake liner about two-thirds full. Bake for 20 to 25 minutes, or until a toothpick inserted in the middle of a cupcake comes out clean.
  • Let cool in the cupcake pan for 5 minutes, then remove and place on a wire rack. Let cool completely before frosting.
  • For the Strawberry Filling
  • Place the strawberries and apple juice in a saucepan. Bring to a boil and simmer for about 10 minutes, until the strawberries soften.
  • While stirring, slowly add the sugar. Dissolve the cornstarch in the water and add to the saucepan. Heat until thickened, being careful not to boil.
  • Remove from the heat. While still warm, blend briefly with a hand blender, creating the consistency of a very thick purée. If you do not have a hand blender, use a traditional blender instead.
  • Refrigerate for 30 minutes to 1 hour, until jelly-like.
  • For the Strawberry Mousse
  • Beat the margarine until creamy. Add the soy milk, vanilla, and strawberry filling and mix well. Add the powdered sugar a little at a time, beating well after each addition. Stir in the food coloring, if desired. Beat for 5 to 10 minutes.
  • To Assemble:
  • Cut a cone-shaped piece out of the top of each cupcake. Fill with 1 to 2 teaspoons of the strawberry filling. Replace the cupcake top and frost with the strawberry mousse.
  • Makes 16 cupcakes

Categories: Cupcakes  Dessert 
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