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Strawberry Lemon Shortcake Cupcakes

I enjoy the flavors of lemon and find this recipe is made yummier by combining the sweet taste of strawberries. This is a perfect recipe for anyone who is vegan and can also be made gluten-free by swapping out the regular Bisquick for the gluten-free mix.
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Prep Time 30 mins
Cook Time 25 mins
Servings 4 people

Ingredients
  

Cake

  • ¾ cup coconut milk
  • 1 tbsp white vinegar
  • 1 cup sugar
  • cup vegetable oil
  • 1 tsp vanilla extract
  • 1 tsp lemon extract
  • ¼ cup lemon juice
  • ¼ cup strawberry puree
  • 1 tbsp lemon zest
  • ½ tsp baking soda
  • 2 cups Bisquick
  • ¾ cup strawberries (diced)

Frosting

  • ½ cup vegetable shortening
  • 2 tbsp butter
  • cups confectioners' sugar
  • 4 tbsp strawberry puree
  • 1 tbsp lemon extract

Instructions
 

  • Preheat the oven to 350°F, and line a muffin pan with muffin liners.
  • In a small bowl, combine three-quarters of a cup of coconut milk and one teaspoon of vinegar. Let stand until curdled.
  • In the bowl of a stand mixer combine one cup of sugar, one-third cup of vegetable oil, one teaspoon of vanilla extract, one teaspoon of lemon extract, one-quarter cup of lemon juice, one-quarter cup of strawberry puree, and one tablespoon of lemon zest. Mix until well incorporated. Add the coconut and vinegar mixture and continue mixing until all ingredients are well blended. 
  • Scrape down the sides of the bowl using a spatula.
  • Add one-half teaspoon of baking soda, and two cups of Bisquick. Mix for an additional two minutes.
  • Fold in three-quarter cups of diced strawberries.
  • Fill the muffin liners with the batter, leaving room to rise and bake for twenty-five minutes or until a toothpick inserted into the middle of a shortcake comes out clean.
  • Allow then muffins to cool before frosting.

Frosting

  • Combine one-half cup of vegetable shortening, two tablespoons of butter, and three and one-half cups of confectioners’ sugar in a large bowl. Mix until stiff.
  • Beat in four tablespoons of strawberry puree and one teaspoon of lemon extract until creamy.
  • Frost the cooled shortcakes and enjoy!
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