Raspberry Cupcakes With Raspberry Icing
Basic Information
- Servings: 12
- Ready in: 45 minutes
- Preparation time: -
- Cooking time: -
- Rating: 5.64
- Health score: 0.00
- Weight Watcher points: 12.00
Summary
Raspberry Cupcakes With Raspberry Icing might be just the American recipe you are searching for. One serving contains 265 calories, 2g of protein, and 7g of fat. This recipe serves 12 and costs 50 cents per serving. 1 person were glad they tried this recipe. It works well as a very affordable dessert. This recipe from Foodista requires sugar, vanillan extract, oil, and powdered sugar. From preparation to the plate, this recipe takes around 45 minutes. It is a good option if you're following a dairy free diet. With a spoonacular score of 11%, this dish is not so awesome. If you like this recipe, take a look at these similar recipes: Raspberry Cupcakes with Raspberry Buttercream, Classic Wedding Cake With Raspberry Filling And Buttercream Icing, and Raspberry-Swirl Cupcakes.
Ingredients
apple vinegar1 teaspoon
baking soda0.75 teaspoon
oil1 cup
powdered sugar3 cups
raspberries1.5 cups
salt0.25 teaspoon
soy milk1 cup
sugar0.5 cup
vanilla extract1 teaspoon
non-hydrogenated vegetable shortening2.5 tablespoons
flour1.25 cups
Instructions
Step 1
Cupcakes
Step 2
Preheat oven to 350 degrees Fahrenheit.
Step 3
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.
Step 4
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.
Step 5
Pour cupcake batter into muffin tins and place in oven.
Step 6
Bake for 20 minutes.
Step 7
Let cool for 15-20 minutes. Meanwhile, prepare icing.Cups fresh or previously frozen raspberries
Step 8
In a food processor, blend raspberries. Press puree through a sieve to separate seeds from puree.Raspberry Icing
Step 9
Blend and mix 3 cups powdered sugar, shortening and raspberry puree with an immersion or hand mixer until well combined.Assembly
Step 10
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)
Step 11
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.
Categories
Cuisines: American
Dish Types: dessert
Diets: dairy free