Dreamy Raspberry Cupcakes with Velvety Raspberry Icing
45
min
265
Calories
7g
Fats
40g
Carbs
2g
Protein
Immerse yourself in the deliciousness of raspberry cupcakes paired with a velvety raspberry icing. Perfect for any occasion, these cupcakes are a blend of sweet and tangy, promising to satisfy your cravings.
Ingredients:
Step 1: Preparation
Begin your cupcake adventure by preheating your oven to a cozy 350 degrees Fahrenheit. Meanwhile, line a muffin tin with cute cupcake liners to welcome your soon-to-be-baked delights. Let's not forget to mix soy milk with a dash of apple cider vinegar in a medium bowl. Just let it sit for about 5 minutes until it curdles, making our vegan baking magic begin.
Pro Tip: Ensure your oven is fully preheated for even baking.
Step 2: Mix the Wet and Dry Ingredients
In your favorite mixing bowl, whisk together sugar, cooking oil, vanilla, and almond extract with your raspberry puree into a lovely concoction. In another bowl, whisper together your dry ingredients as if you're telling them a secret. Slowly unite the dry ingredients with the wet ones until they're perfectly combined without any lumps of disagreement.
Pro Tip: Add the dry ingredients gradually to avoid clumps.
Step 3: Bake the Cupcakes
With all your ingredients mixed, it's time to fill the muffin tins with the batter. Gently pour your cupcake batter into each liner, filling them up about two-thirds full. This ensures each cupcake has enough room to rise without spilling over. Pop them in the oven and bake for 20 minutes. Remember, patience is key here! Let them cool for 15-20 minutes before moving on to the icing part.
Pro Tip: Don't open the oven door too early to prevent sinking cupcakes.
Step 4: Prepare the Raspberry Icing
While your cupcakes are cooling, let's get the raspberry icing ready. Take your fresh (or thawed) raspberries and give them a quick blend. Strain the puree to get rid of the seeds, because no one likes a crunchy surprise in their smooth icing. Mix the heavenly raspberry puree with powdered sugar and shortening. Blend them with an immersion or hand mixer until the texture is creamy and dreamy.
Pro Tip: Strain the raspberry puree well to ensure a smooth icing.
Step 5: Assemble the Cupcakes
Now, the exciting part - assembling! Once your cupcakes are cool, cut a small core from the center of each cupcake, but don't go all the way down. Fill each with about 1/2 tablespoon of your delicious raspberry icing. Cover them back up with the cupcake cores. Finally, dress your cupcakes in the raspberry icing using a knife or by spooning it on. They're best enjoyed fresh, so make sure to share with friends and family!
Pro Tip: Use a piping bag for a more professional look.
