I made these cupcakes for my new housemates!
The base recipes are from the trusty Vegan Cupcakes Take Over the World book.
For the raspberry frosting I defrosted a cup of frozen raspberries and beat them into the frosting, it turned out delicious! Frozen berries work best because they become soft and mushy when defrosted, so they are easy to incorporate into the frosting.
These would be even more amazing with white chocolate chips stirred into the batter, if you have some on hand! 🙂
1 cup soy milk
1 teaspoon vinegar
1 1/4 cups all-purpose flour
2 tablespoons cornstarch
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/3 cup canola oil
3/4 cup sugar
2 teaspoons vanilla extract
Preheat oven to 350.
Mix soy milk and vinegar together and let sit for a few minutes to curdle.
In a large bowl, sift together flour, cornstarch, baking powder, soda and salt.
Whisk the vanilla, sugar and oil into the soy milk mixture.
Fold wet into dry, and mix until combined.
Fill cupcakes 2/3 full. Bake for 18-20 minutes, until a toothpick inserted in the center comes out clean.
Cool completely before frosting.
1/2 cup nonhydrogenated margarine
1/2 cup refined coconut oil or nonhydrogenated shortening
3 1/2 cups powdered sugar, sifted
1 1/2 teaspoons vanilla extract
1 cup defrosted frozen raspberries
Soy or almond milk to thin
Beat the margarine and shortening until well combined and fluffy. Add the sugar and beat for about 3 more minutes.
Add the vanilla, then beat in the raspberries until well combined.
Add a splash of soy milk if it’s too thick, and beat for about 5 minutes until it’s nice and fluffy.