Raspberry Lime Cupcakes With Lime Icing

To make raspberry puree: In a food processor, blend fresh or previously frozen raspberries. Press puree through a sieve to separate seeds from puree. This should yield 1/2 cup raspberry puree. Add agave nectar and mix well.

To prepare cupcakes: Preheat oven to 350 degrees Fahrenheit. Add cupcake liners to a muffin tin with a dozen spots plus one additional muffin cup.

In a medium bowl, mix soy milk and apple cider vinegar and let sit for 5 minutes for mixture to curdle.

Add sugar, oil, vanilla extract, lime extract (for cupcakes), and raspberry puree to the wet mixture and blend well.

In a small bowl, mix the dry ingredients: Bob Mills Whole Wheat White Flour, baking soda, baking powder, and salt. Slowly add the dry ingredients to the wet ingredients and mix well until combined.

Pour cupcake batter into the prepared muffin tins and place in the oven.

Bake for 20 minutes. Let cool for 15-20 minutes. Meanwhile, prepare the lime icing.

To make lime icing: In a bowl, blend and mix 2 cups powdered sugar, lime juice, lime extract (for icing) and Tofutti vegan cream cheese with an immersion or hand mixer until well combined. Add lime zest and mix again.

After cupcakes have cooled, use a knife to cut the center of each baked cupcake, cutting a little past the middle section but not all the way down to the base. Add 1/2 tablespoon of icing into each center. Cover each cupcake with the cut out cupcake portion, ensuring it fits snugly without a large gap.

You will have leftover icing. Add the remaining 1/2 cup powdered sugar and 2 1/2 tablespoons of non-hydrogenated vegetable shortening to the leftover icing and blend with an immersion blender. Let the icing sit for an hour.

Ice each cupcake with a knife or by slowly spooning icing over the top portion of the cupcake. Decorate with additional lime zest.

Best when consumed the first day; otherwise, refrigerate in a covered container.