Happy Easter! Chocolate, Strawberry and Lemon Cupcakes


Chocolate Cupcakes with Chocolate Frosting

(Reduce baking time to approximately 30 minutes for cupcakes).

(Lemon and Strawberry Cupcakes based on Orange Cream Cake recipe.)

Lemon and Strawberry Cupcakes

3.5 cups all-purpose flour
2 tsp baking powder
1 tsp baking soda
1 cup Earth Balance (Regular or Whipped)
2 1/4 cups white sugar
8 tbsp soy milk + 4 tbsp corn starch

1 cup soy milk
2 tbsp lemon juice
1/2 cup lemon juice
2 tbsp lemon zest

1 cup frozen strawberries, thawed
1/4 cup soy milk


  1. Preheat oven to 350 degrees Fahrenheit. Line two cupcake tins with papers.
  2. In a medium bowl, sift together flour, baking powder and baking soda.
  3. In a large mixing bowl, cream margarine. Add in sugar and cream until fluffy. Mix in premixed soy milk and corn starch, then vanilla.
  4. In another small bowl, stir together soy milk and 2 tbsp lemon juice.
  5. Add dry ingredients to creamed mixture in three parts, alternating with soy milk and lemon juice mixture.
  6. Split batter into two separate mixing bowls. In a small dish, stir together 1/2 cup lemon juice and 2 tbsp lemon zest. Mix into one of the bowls of cake batter.
  7. In a blender, puree defrosted strawberries with 1/4 cup soy milk. Stir into other bowl of batter.
  8. Spoon batter into muffin cups. Bake for 30 minutes or until toothpick comes out clean.
  9. Cool on cooling racks completely before frosting.

Lemon Frosting Ingredients:
1/4 cup margarine, softened
3-4 tbsp lemon juice
3 cups icing sugar
1 tbsp lemon zestDirections:Cream margarine. Add in icing sugar 1/2 cup at a time, until margarine and icing sugar are mixed together completely, creating little balls. Add in lemon zest, then lemon juice one or two tablespoons at a time, until icing reaches desired consistency. Spread on cooled cupcakes.

Strawberry Frosting Ingredients: cupcakes2.jpg

1/8 cup soy milk
1/2 cup frozen strawberries, thawed
1/8 cup margarine, softened
3 cups icing sugar


Puree thawed strawberries and soy milk in blender. Cream mixture with margarine. Add in icing sugar 1/2 cup at a time until creamy frosting consistency reached. Spread on cooled cupcakes.


~ by AmyLL on March 23, 2008.

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