Vegan Strawberry Shortcake Cupcakes

Cake (12 cupcakes):
1 cup unbleached flour
2/3 cup sugar
1/2 tsp + 1/8 tsp baking soda
1/4 tsp salt
2/3 cup soy milk
1/3 cup canola oil
1 tbsp + 1 tsp apple cider vinegar
2 tsp vanilla extract
Frosting:
3 tbsp Earth balance shortening
1 cup powdered sugar
1/4 tsp pure vanilla extract
1 tbsp soy milk

Cake (54 mini cupcakes):
1 1/2 cup unbleached flour
1 cup sugar
1 tsp baking soda
1/2 tsp salt
1 cup soy milk
1/2 cup canola oil
2 tbsp apple cider vinegar
1 tbsp vanilla extract
Frosting:
4 tbsp Earth balance shortening
1 cup powdered sugar
1/4 tsp pure vanilla extract
1/8 tsp strawberry extract
1/8 tsp Kirshwasser cherry brandy (optional)
1 tbsp soy milk
1 tbsp Tofutti sour cream (no coconut) or Tofutti cream cheese (has coconut)

Preheat the oven to 350 degrees F. Line cupcake pan with liners.

In a large bowl, whisk together flour, sugar, baking soda, and salt. In a separate bowl, whisk together soy milk, oil, vinegar, and vanilla. Pour the wet mixture into the dry mixture and whisk until just combined. Do not over mix.

Fill the cupcake liners about two-thirds full with batter. Bake for 16 to 18 minutes, or until a toothpick inserted in the center of the cupcake comes out clean with a few crumbs clinging to it. Cool the cupcakes completely before frosting.

Using a handheld or stand mixer, beat the shortening until smooth. With the mixer running on low, add powdered sugar, vanilla, soy milk, and cream cheese. Beat on high for 2 more minutes until light and fluffy.

To assemble the cupcakes: Once the cupcakes are completely cooled, slice off the top 1/3 of each cupcake and slather with frosting and sliced strawberries. Place the top of the cupcake back on top and add an additional bit of frosting and sliced strawberries. Dust with powdered sugar.

Altered from http://chefchloe.com/sweets/chocolate-strawberry-shortcake-cupcakes.html