2/3 cup nondairy milk (I use almond milk)
1/2 cup vegan vanilla yogurt
1/3 cup canola oil
1/4 teaspoon vanilla extract
1/2 teaspoon almond extract
1 1/4 cups flour
1 teaspoon baking powder
1/4 teaspoon baking soda
2 tablespoons ground flax seeds
1/4 teaspoon salt
3/4 cup sugar
2 tablespoons vegan margarine
3/4 cup powdered sugar
2 tablespoons nondairy milk (I use almond milk)
1/4 teaspoon almond extract
2 fresh strawberries, minced
1. Preheat oven to 350 degrees F. Line cupcake pan with cupcake liners. Combine wet cupcake ingredients in a bowl, mix thoroughly.
2. Slowly add all of the dry ingredients while mixing until all lumps are gone.
3. Fill cupcake liners 2/3 of the way full. Place in oven for 20 minutes. Let cool for 30 minutes before glazing.
4. For glaze, mix all ingredients together thoroughly. Place in the refrigerator for 30 minute before glazing cupcakes.
Source of recipe: I wrote this recipe.
Makes: 12 Servings, Preparation time: 15 minutes, Cooking time: 20 minutes