These cupcakes are light, moist and delicious, perfect for a summer get- together. The banana mascarpone frosting and the strawberry cupcake make a perfect combination. This recipe makes about 12- 15 cupcakes.
3/4 cup of fresh organic strawberry puree (about 15 strawberries)
1 cup whole wheat flour
1/2 cup all purpose flour
1 tsp baking powder
1/2 tsp salt
1/4 cup buttermilk (or non-diary milk)
2 tsp vanilla extract
1/3 cup vegan buter
2/3 cup sugar
2 eggs, lightly beaten
Banana Mascarpone Frosting
1 large banana, mashed
8 oz mascarpone
1/4 to 1/3 cup powdered sugar (depending on desired sweetness)
**12-15 strawberries for garnish
1. Blend sugar and butter till fluffy. Add eggs, vanilla and milk, one at a time. Fold in strawberry puree.
2. Combine dry ingredients in a bowl and then slowly add to wet mixture till thoroughly combined. Be careful not to over-mix.
3. Fill muffin cups 3/4 full and bake at 180C for 25 minutes.
4. Blend three frosting ingredients together till fluffy and refrigerate to set. Once cool, top cupcakes with frosting and garnish with one strawberry.