Christina Holmes won first prize on Food Network’s ‘Cupcake Wars’ with her award-winning vegan chocolate strawberry shortcake cupcakes, a delightful twist on the classic dessert. Featuring a rich chocolate base topped with luscious strawberries, these cupcakes are a surefire hit at any vegan gathering.
Queen of vegan cupcakes, Chloe Coscarelli, generously shares her winning recipe for these delectable treats. To recreate these award-winning cupcakes, gather the following ingredients: all-purpose flour, sugar, unsweetened cocoa powder, baking soda, salt, coconut milk, vegetable oil, apple cider vinegar, vanilla extract, vegetable shortening, powdered sugar, almond milk, fresh strawberries, and powdered sugar for garnish.
To start, preheat your oven and prepare the cupcake batter by combining the dry ingredients in one bowl and the wet ingredients in another. Carefully mix them together, being mindful not to overmix. Fill the cupcake liners and bake until done.
While the cupcakes cool, prepare the frosting by beating the vegetable shortening until smooth, then gradually adding powdered sugar and vanilla extract until light and fluffy. Adjust the consistency with almond milk as needed.
Once the cupcakes are completely cooled, slice off the tops and spread a layer of frosting on each cut side. Top with sliced strawberries and replace the cupcake tops. Dust with powdered sugar, add a dollop of frosting, more strawberry slices, and repeat for the remaining cupcakes.
These cupcakes are not only visually appealing but also a delightful combination of flavors and textures. The chocolate base provides a rich contrast to the fresh, juicy strawberries, making each bite a perfect blend of sweetness and indulgence.
Chloe Coscarelli’s recipe is a testament to the creativity and innovation in vegan baking, showcasing how plant-based ingredients can be transformed into gourmet desserts that rival their traditional counterparts. These cupcakes are a prime example of how vegan food can be both delicious and visually stunning, dispelling any misconceptions about vegan desserts being bland or boring.
As veganism continues to gain popularity and mainstream acceptance, recipes like these chocolate strawberry shortcake cupcakes serve as shining examples of the culinary possibilities within the plant-based realm. They demonstrate that vegan desserts can be just as decadent and satisfying as their non-vegan counterparts, if not more so.
So, whether you’re a seasoned vegan baker or new to plant-based cooking, these award-winning cupcakes are a must-try for anyone looking to impress guests with a show-stopping dessert that not only looks beautiful but also tastes absolutely divine.
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