Wednesday, May 16, 2012

Chocolate Raspberry Cupcakes

Chocolate Raspberry Cupcakes

Chocolate Raspberry Cupcakes

makes 12 regular cupcakes
For the base:
  • 250 ml soy milk
  • 1 tbsp apple cider vinegar
  • 150 gr all purpose flour
  • 50 gr cocoa powder
  • 25 gr rice flour
  • 1 tsp baking powder
  • 3/4 tsp baking soda
  • 3/4 tsp salt
  • 75 ml vegetable oil (I use sunflower seed oil)
  • 150 gr raw sugar
  • 12 tsp raspberry jam

For the frosting:
  • 100 gr margarine at room temperature
  • 1 tsp lemon juice
  • 50 ml soy milk
  • 450 gr powdered sugar
  • 50 gr cocoa powder
  • 12 raspberries
  1. Preheat oven to 175°C and line a muffin pan with 12 cupcakes liners.
  2. In a medium bowl, add the soy milk and apple cider vinegar and let curdle.
  3. Meanwhile, add the flour, cocoa powder, rice flour, baking powder, baking soda, and salt to another medium bowl and mix.
  4. Now it’s time to add the oil and sugar to the bowl with the soy milk. Mix until most of the sugar has dissolved.
  5. Add the dry ingredients to the wet and mix to incorporate.
  6. Distribute the batter evenly in each of the 12 cupcake liners.
  7. Add a teaspoon of raspberry jam to the center of each uncooked cupcake.
  8. Place in the preheated oven and bake at 175°C  for 20 minutes.
  9. While the cupcakes are in the oven, prepare the frosting by beating the margarine in a medium bowl with an electric mixer. Add the lemon juice and continue beating until the mixture becomes light and fluffy.
  10. Add the soy milk and continue beating until all the soy milk has been incorporated into the mixture.
  11. Slowly add the powdered sugar and cocoa powder while beating until the frosting reaches the consistency of… well… frosting.
  12. If 20 minutes have passed, you can now take the cupcakes out of the oven. Let them cool on a cooling rack before frosting them.
  13. Once cupcakes have cooled, pipe frosting onto each of the 12 cupcakes and top with a (washed) fresh raspberry!

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