Chocolate Strawberry Shortbread Cupcakes - Gluten Free & Vegan

Name: Chocolate Strawberry Shortbread Cupcakes - Gluten Free & Vegan
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 12
Ingredients: For the Cupcakes:; 1 ½ cups gluten-free all-purpose flour; 1 cup sugar; 1/3 cup unsweetened cocoa powder; 1 teaspoon baking soda; ½ teaspoon salt; 1 cup vanilla soy milk; ½ cup vegetable oil; 2 tablespoons apple cider vinegar; 2 teaspoons vanilla extract; 1 teaspoon instant espresso powder; For the Frosting:; 4 cups confectioners' sugar; 1/2 cup Margarine (recommended: Earth Balance Organic Soy-Free Non-Hydrogenated Buttery Spread); 1 tablespoon vanilla extract; ¼ cup water

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Ingredients

For the Cupcakes:
1 ½ cups gluten-free all-purpose flour
1 cup sugar
1/3 cup unsweetened cocoa powder
1 teaspoon baking soda
½ teaspoon salt
1 cup vanilla soy milk
½ cup vegetable oil
2 tablespoons apple cider vinegar
2 teaspoons vanilla extract
1 teaspoon instant espresso powder
For the Frosting:
4 cups confectioners' sugar
1/2 cup Margarine (recommended: Earth Balance Organic Soy-Free Non-Hydrogenated Buttery Spread)
1 tablespoon vanilla extract
¼ cup water

Instructions

Preheat oven to 350 degrees and line a 12-cup cupcake pan with paper liners

In the bowl of a mixer add flour, sugar, cocoa, baking soda and salt, mix on low until combined-less than a minute. In a separate bowl stir together the soy milk, oil, vinegar, vanilla, and espresso until smooth.

Add the wet ingredients into the mixer bowl containing the dry ingredients and mix until smooth and well blended.

Divide the batter evenly among the lined cupcakes, and bake for 20 minutes, or until a toothpick comes out mostly clean-it's ok if they're a little moist.

Allow the cupcakes to cool, once they are, slice the top 1/3 of each and spread with frosting and a few strawberry slices. Place the top back on, add some frosting and a strawberry.

For the frosting:

While the cupcakes are baking, prepare the frosting. Combine the confectioners' sugar, margarine, and vanilla extract in the bowl of a stand mixer. Beat on medium-high speed until combined. With the mixer running, add 1 tablespoon of water at a time, until the desired buttercream consistency is reached