The ISFP (Introvert Sensing Feeling Perceiving) is a creative little cupcake - their strong appreciation for aesthetic prominent in the way that they're composed. Complete with a large, red strawberry on top, they have an affinity for all things beautiful. They are dependable, flexible, and easy - in fact, as easy as layering cupcake, fresh cream, and fruit!
Famous ISFPs include Jackie Onassis, Michael Jackson, and Lady Gaga, and many non-celebrity ISFPs go on to become musicians, designers, teachers, or even pediatricians.
However, this ISFP cupcake is probably just going to end up being eaten.
The ISFP: Strawberry Shortcake Cupcake
(Adapted From Vegan Cupcakes Take Over The World)
MAKES 10 CUPCAKES
To Make The Cupcakes -
1 cup almond milk
1 teaspoon apple cider vinegar
1 1/4 cups all-purpose flour
2 tablespoons cornstarch
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup Earth Balance, softened or 1/3 cup canola oil
3/4 cup sugar
2 teaspoons vanilla extract
To Make Whipped Coconut Cream Icing -
1 13.5-ounce can of full-fat unsweetened coconut milk; chilled overnight in the coldest part of your refrigerator
2 teaspoons powdered sugar
1 teaspoon vanilla extract
1 cup strawberries, hulled and diced
1) Preheat the oven to 350F and grease or place paper liners in a muffin tin.
2) In a measuring cup, combine the almond milk with the vinegar and allow to sit for at least five minutes so that it is able to curdle.In a large bowl, sift together the flour, cornstarch, baking soda, baking powder and salt.
3) Grab a separate large bowl and cream together the Earth Balance and granulated sugar with a hand mixer for about a minute or until a slightly fluffy texture is achieved. Add in the vanilla extract and beat until well combined.
4) Then alternate adding small portions of the almond milk and flour mixtures while stopping to scrape the sides of the bowl with a spatula in between mixing. Be careful not to over-mix the batter.
5) Once all of the ingredients are well combined, fill the cupcake liners about 2/3 of the way full.Bake for 20 to 22 minutes and allow to cool before icing.
6) To make the icing, remove the coconut milk from the refrigerator and flip the can upside down.
7) After opening with a can opener, drain the excess liquid that is on top. You should see a nice chunk of 'cream' left at the bottom of the can. Scrape the cream out into a (preferably cold) large mixing bowl and beat with a mixer on high until whipped cream texture has formed.
8) Add the powdered sugar along with the vanilla extract and continue to beat until mixed well.
9) Add the diced strawberries to the coconut cream and spoon the icing on top of the cupcakes. If you are concerned with presentation, you can also add a strawberries pieces on top of the whipped cream icing.
Find out what your Myer-Briggs personality is at any of the links below: