Raspberry Cupcakes With Raspberry Icing
By: Noelle Ferrada Kelly
Published: Saturday, June 19, 2010 - 8:37pm

Ingredients




Cupcakes

1 cup soy milk
1 teaspoon apple vinegar
1/2 cup sugar
 cup oil
1 teaspoon vanilla extract
1/2 cup raspberry puree
1 1/4 cups Bob Mills Whole Wheat White Flour
3/4 teaspoon baking soda
1/2 teaspoon + ⅛  baking powder
1/4 teaspoon salt
Raspberry Puree

1 1/2 cups fresh or previously frozen raspberries
Raspberry Icing

3 cups powdered sugar
2 1/2 tablespoons non-hydrogenated vegetable shortening
3/4 cup raspberry puree

Preparation

1 Cupcakes 2 Preheat oven to 350 degrees Fahrenheit. Add cupcake liners to a muffin tone with a dozen spots plus a Pyrex muffin cup. In a medium bowl, mix soy milk and apple cider vinegar and let sit for 5 minutes for mixture to curdle. 3 Add sugar, oil, vanilla and almond extract, and raspberry puree and blend well. 4 In a small bowl, mix dry ingredients. Slowly add the dry ingredients to wet ingredients and mix well. Pour cupcake batter into muffin tins and place in oven. 5 Bake for 20 minutes. Let cool for 15-20 minutes. Meanwhile, prepare icing. 6 Cups fresh or previously frozen raspberries 7 In a food processor, blend raspberries. Press puree through a sieve to separate seeds from puree. 8 Raspberry Icing 9 Blend and mix 3 cups powdered sugar, shortening and raspberry puree with an immersion or hand mixer until well combined. 10 Assembly 11 After cupcakes have cooled, cut the center of each baked cupcake. (Do not cut all the way down to the base of cupcake, just a little past the middle section) Add 1/2 tablespoon of icing in each center. Cover each cupcake with the cut out cupcake portion. There should not be too much a gap but should fit right into the cupcake. 12 Ice each cupcake with a knife or by slowly spooning icing of the top portion of cupcake. 13 Best when consumed the first day, otherwise refrigerate in covered container.

About


Have you ever opened up your kitchen and let someone else cook for you? How did it feel? Our friends were nice enough to let me use their kitchen to add to the yummy dessert and appetizer party they had for their music colleagues. It was fun!
This recipe is so much of a keeper and so easy to whip up. You know one thing I like abuot vegan cupcakes? They do not require a ton of butter or sugar but are light and fluffy and easy to enjoy. Do you agree?