Eggless Strawberry Cream Cheese Cupcakes

Bake-a-thon 2015: Day 7
Bake of the Day: Eggless Strawberry Creamcheese Cupcakes
Did you know that yesterday, December 15th, was National Cupcake day? I didn't either, but it was on my daughter's calendar and that's how I found out :-) So here's a recipe celebrating the cupcake day.
I actually made these for my mom's 60th birthday couple of months ago. We also celebrated my daughter's 3rd birthday on the same day, hence the 60 & 3 toppers on the cake. I decorated some with fresh strawberries and some with fondant toppers. Base is my favorite vegan vanilla cupcakes stuffed with a piece of cream cheese which is in turn topped with strawberry jam.
After baking the cream cheese melts into a gooey texture and hides inside the cupcake along with the jam. After covering with the fondant, it is quite a surprise when you bite into it.
Strawberry Cream cheese Cupcakes Ingredients:

• 1¼cups All purpose flour
• 2tbsp Corn Starch
• ¾tsp Baking powder
• ½tsp Baking Soda
• ¼tsp Salt
• 1cup Soy or Almond Milk
• 1tsp Apple Cider Vinegar
• ⅓cup Canola Oil
• ¾cup Sugar
• 2tsp Vanilla Extract
• 1tbsp Strawberry Jam
• 2tbsp Cream Cheese, cut into 12 pieces
• 4oz. Cream Cheese, softened
• 2tbsp Unsalted butter, softened
• ½tsp Vanilla
• 1~2tsp Vanilla extract
• 2cups Powdered Sugar
• As needed Strawberries, sliced

Method:

1. To make the cupcakes: Preheat oven to 350°F and line muffin pan with cupcake liners.
2. Whisk soy milk and vinegar in a measuring cup and set aside for a few minutes to curdle.
3. Beat together the soy milk mixture, oil, sugar, vanilla in a large bowl. Sift in the flour, cornstarch, baking powder, baking soda and salt and mix until no big lumps remain.
4. Fill cupcake liners ⅔rds of the way full. Before baking, stir the strawberry jam in small bowl until smooth.
5. Place 1 piece of cream cheese on top of each cupcake, press into the batter lightly. Spoon 1/4tsp strawberry jam on top of the cream cheese in each cupcake. Bake 20~22 minutes. Remove from the oven, after 5 minutes transfer onto a wire rack and cool completely.
6. Make Cream Cheese Frosting: Beat cream cheese, butter, vanilla and 1tsp milk in a large bowl using a hand mixer or in a stand mixer on low speed until smooth. Beat 1cup powdered sugar at a time.
7. Gradually beat in just enough milk to make frosting smooth and spreadable. If the frosting is too thick, add more milk. If the frosting is too thin, beat in a small amount of powdered sugar.
8. Frost the cooled cupcakes. Just before serving garnish each cupcake with strawberry slices.

This is part of the Bake-a-thon 2015.

 

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