Strawberry Cupcakes with Chocolate Strawberry frosting and Peanut Butter Cupcakes with Banana Frosting

So these were Hadley's and Radley's First Birthday Cupcakes. My twins turned one on January 19th and we had there Birthday party yesterday. I must say they were both so yummy.

Hadley's Strawberry Cupcakes with Chocolate Strawberry Frosting

2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup vegan margarine
1 1/2 cups sugar
1/2 cup applesauce
1/3 cup non dairy milk (I used almond milk)
1 teaspoon vinegar
1/4 cup oil
2 teaspoon rum extract (I actually thought I was putting in strawberry extract but accidentally grabbed the rum, One of the best accidents I've made in a while.)
2 cups strawberries, chopped
   
Preheat oven to 350° F and line cupcake pans. Sift flour, baking soda, and salt in a medium bowl. Cream margarine and sugar together until fluffy. Add applesauce. Combine the milk with the vinegar and let stand for ten minutes. Add the milk, oil, and vanilla into the margarine sugar mixture. Then add the flour mixture gradually. Mix in the strawberries. Fill the cupcake tins 2/3 full. Bake for 20 minutes.

Chocolate Strawberry Frosting

1/2 cup vegan shortening
1/2 cup Earth Balance or vegan margarine
3-3 1/2 cup powdered sugar
1/4 cup coconut milk
1/4 cup cocoa powder
1 teaspoon strawberry extract

Cream together the shortening and butter for 3 minutes.  Add extract, cocoa powder, and  coconut milk then beat another 5-8 minutes.  Frost cooled cupcakes or cake.

Radley's Peanut Butter Cupcakes with Banana Frosting
1 cup all-purpose flour
1 cup
3 1/2 teaspoons baking powder
1 teaspoon salt
2 cups graham cracker crumbs
1 cup natural unsweetened peanut butter
1/2 cup vegan shortening
1 cup
1 tablespoon vinegar
1/2 cup apple sauce
1 teaspoon vanilla extract

Preheat oven to 375 degrees. Sift flour, sugar, baking powder, and salt together. Mix the milk and vinagar together and let sit for 10 minutes. Add graham cracker crumbs, peanut butter, milk, shortening, apple sauce, and vanilla. Beat mixture with electric mixer on low until moistened, and then beat on medium for 2 minutes. Fill you cupcake pan 2/3 of the way full and bake for 25- 30 min.

Banana Frosting

1/2 cup vegan shortening
1/2 cup Earth Balance or vegan margarine
3-3 1/2 cup powdered sugar
1/4 cup coconut milk
2 teaspoons banana extract

Cream together the shortening and butter for 3 minutes.  Add extract and  coconut milk then beat another 5-8 minutes.  Frost cooled cupcakes or cake.

This is a great base frosting. The coconut milk really helps to fluff up the frosting and since it does not have a strong coconut flavor it takes on the flavor of anything you add. If you do want a coconut flavor I would add coconut extract and some dried shredded  un-sweetened coconut.