These fluffy little cakes are inspired by those ice cream bars, and a vegan recipe for them, here:
I kept it simple, starting with a box of white cake mix. From there, I made these into treats that look too good to eat (almost)!
Vegan Strawberry Shortcake Cupcakes
Preheat oven to 325 degrees. Then, prepare batter by mixing in a large bowl:
- 1 boxed white cake mix
- 1 cup water
- 1/3 cup canola oil
- 2/3 cup aquafaba (about 1 can worth of juice from white beans, the liquid you’d usually drain out)
In a small blender, pulse until crumbly:
- 10 vegan vanilla sandwich cookies
- About 10 freeze dried strawberries
Add 3/4 of the crumbles to cake batter. Fill lined muffin pans (24 cupcakes) about 2/3 full. Bake 18-21 minutes.
To top the cupcakes, you’ll want to jump over to my recipe for vanilla Buttercream frosting:
Frost each cake with Buttercream, then garnish with remaining strawberry/cookie crumbles, half of a cookie, and a strawberry. Enjoy!