Vegan chef wins first prize in Food Network 'Cupcake Wars'

Chocolate Strawberry Shortcake Cupcakes prove that vegan
treats taste best.

Vegan chef Chloe Coscarelli won first prize on the Food Network’s "Cupcake Wars" with her delectable Chocolate Strawberry Shortcake Cupcakes.

Competing against cooks whose traditional recipes were made with eggs and dairy, Coscarelli wowed the celebrity judges, winning every round of the competition. In addition to the winning recipe, she served up Ginger Nutmeg Spice Cupcakes with Date Caramel Drizzle, Crème-filled Chocolate Orange Cupcakes with Candied Orange Peel, and Raspberry Tiramisu Cupcakes—all vegan.

Coscarelli won the $10,000 grand prize and was given the chance to cater 1,000 vegan cupcakes to a star-studded Hollywood party at the Beverly Hilton Hotel.

The 23-year-old Chef Chloe studied her craft at the Natural Gourmet Institute of Health and Culinary Arts where she graduated at the top of her class. She’s worked at leading vegetarian restaurants in New York City and San Francisco, and devotes her time now to her own catering company.

Here is the cupcake recipe that proved once and for all that scrumptious treats don’t require animal products.

Vegan Chocolate Strawberry Shortcake Cupcakes
(Makes 12 Cupcakes)

1 1/2 cups all-purpose flour
1 cup sugar
1/3 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup coconut milk 
1/2 cup vegetable oil
2 tablespoons apple cider vinegar
2 teaspoons vanilla extract
1 teaspoon instant espresso powder
Frosting, recipe below
1 1/2 cups hulled and sliced fresh strawberries
Confectioners’ sugar, for garnish

1. Preheat oven to 350 degrees F and line a 12-cup cupcake pan with paper liners.
2. Sift or whisk together the flour, sugar, cocoa, baking soda, and salt into a bowl. In a separate bowl, mix the coconut milk, oil, vinegar, vanilla, and espresso powder until smooth.
3. Pour the wet mixture into the dry mixture and mix with a fork or small whisk.
4. Divide the batter evenly among the prepared cupcake liners until each cup is 2/3 full. Bake for about 20 minutes, or until an inserted toothpick comes out clean.
5. 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 confectioners’ sugar.

Vegan Frosting

4 cups confectioners' sugar, preferably organic
1/2 cup refined coconut oil at room temperature OR margarine (recommended: Earth Balance Organic Soy-Free Non-Hydrogenated Buttery Spread)
1 tablespoon vanilla extract
1/4 cup water

1. Combine the confectioners' sugar, coconut oil, and vanilla extract in the bowl of a stand mixer.
2. Beat on medium-high speed until combined. With the mixer running, add 1 tablespoon of water at a time, until the desired buttercream consistency.
 

More Great Vegan Recipes on Chef Chloe's Blog

You can view more of Coscarelli’s vegan recipes—including Hash Browns with Leeks and Wild Mushrooms, Roasted Spring Vegetable Scramble, and Blueberry Cinnamon French Toast—on her blog.

Watch Chef Chloe make fast and easy Vegan Avocado Pesto Pasta here:

For more information about vegan diets, check out my blog The Vegan Dietitian.  And please follow me on twitter!