Ingredients: 1 teaspoon apple vinegar,3/4 teaspoon baking soda,1 cup oil,3 cups powdered sugar,1 1/2 cups fresh raspberries,1/4 teaspoon salt,1 cup soy milk,1/2 cup sugar,1 teaspoon vanilla extract,2 1/2 tablespoons non-hydrogenated vegetable shortening,1 1/4 cups white whole wheat flour
Instructions:
- 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.
