---

Ingredients

• 2 tsp natural vanilla flavor
• 1 ½ tsp non-aluminum baking powder
• ¼ cup non-dairy cream cheese
• ¼ cup non-hydrogenated margarine
• 1 cup non-dairy milk (I used soy)
• 1 Tbs non-dairy milk
• ½ cup oil
• ¼ tsp natural food-grade red food coloring, or until desired shade of pink
• 1 cup powdered sugar
• pinch of sea salt
• ½ tsp strawberry flavor
• 1 tsp natural strawberry flavor
• ¾ turbinado sugar
• ½ cup unbleached white flour
• 1 tsp vanilla
• 1 cup whole wheat pastry flour

---

Ready In 45 Minutes

Servings: 12

---

Cooking Instructions

---

Step 1

• Preheat oven to 350 degrees F.
• EQUIPMENT:
  

---

Step 2

• Place muffin liners in 12 cup muffin pan and set aside. Sift flour, baking powder, and salt. In a separate bowl combine non-dairy milk, oil, sugar, vanilla flavor, and strawberry flavor.
• INGREDIENTS:
  
• EQUIPMENT:
  

---

Step 3

• Combine both and mix until smooth (I used a wire whisk). Fill muffin cups 2/3 full.
• EQUIPMENT:
  

---

Step 4

• Bake for 20 minutes or until golden brown and spring back when touched
• EQUIPMENT:
  
• Length: 20 minutes

---

Step 5

• Remove from oven, let sit for 5 minutes then transfer to cooling rack.To make frosting:Cream margarine and powdered sugar.
• INGREDIENTS:
  
• EQUIPMENT:
  
• Length: 5 minutes

---

Step 6

• Add milk, vanilla, and strawberry flavor. Using a hand held mixer cream until light and fluffy.
• INGREDIENTS:
  
• EQUIPMENT:
  

---

Step 7

• Transfer to refrigerator until stiff.When cupcakes are completely cooled, frost. Enjoy!!
• INGREDIENTS:
  

---