This is one recipe i am hoping to try out soon, after i get my "affairs in order"... Maybe for this Xmas? as thank-you gifts? The best is that NO ANIMALS WERE HARMED in this cupcake. This is vegan!So before the recipe disappears, i hope Jamie Heimbuch will not mind me posting this recipe and her delicious photos of the cup-cakes here :
Ingredients for the cupcakes (makes 2 1/2 dozen):
3 cups flour (a gluten-free multi-flour blend will also work in place of wheat flour)
6 Tablespoon's cocoa powder
2 teaspoon's baking soda1 1/2 cups raw cane sugar
1/2 cup brown sugar
1 teaspoon salt
10 tablespoons vegetable oil (I recommend you substitute this with applesauce for a healthier version. If you care only about the taste, however, then use the oil for a darker chocolate flavor, and use the applesauce for added sweetness.)
2 tablespoons lemon juice
2 teaspoons vanilla
2 cups cold water
6 Tablespoon's cocoa powder
2 teaspoon's baking soda1 1/2 cups raw cane sugar
1/2 cup brown sugar
1 teaspoon salt
10 tablespoons vegetable oil (I recommend you substitute this with applesauce for a healthier version. If you care only about the taste, however, then use the oil for a darker chocolate flavor, and use the applesauce for added sweetness.)
2 tablespoons lemon juice
2 teaspoons vanilla
2 cups cold water
Ingredients for the strawberry filling (makes enough to fill about 2 dozen cupcakes):
2 cups of fresh diced strawberries
1/2 cup white sugar
2 tablespoons of corn starch (and maybe 1 extra teaspoon depending on total thickness)
1/2 cup white sugar
2 tablespoons of corn starch (and maybe 1 extra teaspoon depending on total thickness)
Making the cupcakes:
1. Preheat your oven to 350. In a large mixing bowl, combine flour, baking soda, cocoa powder, sugar and salt until thoroughly mixed.
1. Preheat your oven to 350. In a large mixing bowl, combine flour, baking soda, cocoa powder, sugar and salt until thoroughly mixed.
2. Make a well in the middle of the dry ingredients and add the vegetable oil, vanilla extract, lemon juice and cold water. Stir until completely combined and free of lumps.
3. Grease your muffin tins with oil or nonstick spray. Fill cupcake tins to about three quarters full. Bake for 20-25 minutes.
Making the filling:
1. While the cupcakes are baking, start your strawberry filling. Add strawberries to a saucepan over medium heat, stirring constantly as they heat up and begin to soften.
1. While the cupcakes are baking, start your strawberry filling. Add strawberries to a saucepan over medium heat, stirring constantly as they heat up and begin to soften.
2. When the strawberries are mostly liquid, add the sugar and corn starts and continue to stir constantly for a few minutes more as the mixture thickens. Stir until the sauce is almost jelly-like in consistency.
3. Remove from heat, transfer to a bowl and allow to cool.
How to get the strawberry filling into the cupcakes:
1. Using a paring knife, cut a cone out of the top of each cupcake, going deep enough to allow plenty of filling but not so deep that you cut through to the bottom.
1. Using a paring knife, cut a cone out of the top of each cupcake, going deep enough to allow plenty of filling but not so deep that you cut through to the bottom.
2. Remove the cone and fill the space with the strawberry mix almost to the top but not quite.
3. Cut the "iceberg" portion off the cone you pulled from the cupcake so you have just the thin disk for the top and replace the "lid" over the strawberry filling. (Pop the remaining portion of the cone in your mouth because it's so perfectly bite-sized!)
Decorate and serve! One thing to note: These cupcakes aren't as good hot as they are cooled off, so wait to dive in until they're at least room temperature. And they're really best the next day. I don't know why this is, but they seem to get sweeter and more chocolate-y over the course of a day or two (if they last that long).
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