I made these delicious morsels yesterday for my boyfriend’s birthday and they turned out ah-mazing, if I do say so myself. Now, if your New Yorker, you should be ordering them online and having a fresh batch delivered to your home office, but if your an out of towner, I’ll let you in on a few tips so you can play at home!
Well first of all, whenever I’m making a fruit infused cupcake I always use fresh organic fruit. Ripe, fresh strawberries chopped up are the heart of this fabulous treat. I puréed about 3/4 of the pint of strawberries in my blender and added it to the vanilla vegan cake batter base. With the remaining 1/4 I chopped into small pieces and folded it into the tofu cream cheese icing. The icing just tastes incredible and it’s so simple! It tastes just like a strawberry fribble from Friendly’s, for those of you who know what that is.
Secondly, I found this amazing strawberry infused apple sauce that I used instead of oil to not only add some moisture and strawberry flavor to the cake but it also makes the cupcake a bit lower in fat and cals by eliminating the oil!
So there you have it! Two easy steps to change your plain vanilla cupcake recipe into an adorable strawberries and cream creation! Play around and enjoy!
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