Raspberry Cupcakes With Raspberry Icing

Photo: Noelle Ferrada Kelly

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 ba king 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

Cupcakes

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.

Add sugar, oil, vanilla and almond extract, and raspberry puree and blend well.

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.

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

Cups fresh or previously frozen raspberries

In a food processor, blend raspberries. Press puree through a sieve to separate seeds from puree.

Raspberry Icing

Blend and mix 3 cups powdered sugar, shortening and raspberry puree with an immersion or hand mixer until well combined.

Assembly

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.

Ice each cupcake with a knife or by slowly spooning icing of the top portion of cupcake.

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

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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?