Back in 2011 I created a Strawberry Shortcake Cupcake recipe. It is one the most popular recipes on my blog. It got me thinking of a new twist, hence I concocted this delicious combination. I can't decide which I like best, but I think the chocolate version may be coming out ahead.
The chocolate and raspberry pair together well, and make a delectable dairy and egg free vegan treat. If you are looking for a recipe to feed to the skeptical, you won't go wrong with this one.
Crazy or Wacky Cake
1.5 cups unbleached flour
1 cups sugar
1 teaspoons baking soda
1/2 teaspoon salt
1/4 heaping cup cocoa
1/2 Tbsp. white vinegar
1/2 teaspoon vanilla
1/3 cup vegetable Oil
- Preheat the oven to 350 degrees Fahrenheit.
- Sift together flour, cocoa, sugar, baking soda, and salt.
- Add remaining wet ingredients with dry ones and mix. Do not over mix.
- Fill cupcake liners 2/3 full.
- Bake in oven for 15-18 minutes until a toothpick comes out clean.
- Once cupcakes are completely cooled, fill cupcakes using a filling tip or cut cone shaped portions out of the top of the cupcake, add filling, and then return top.*
- Frost with raspberry frosting.
*Note: Be careful to not overfill if using a tip, as it will cause the cupcake to split.
Raspberry Frosting
2 1/2 cups powdered sugar
1/2 cup raspberry powder (run through small weave metal colander to remove larger pieces)
1/2 cup margarine
1/3 cup shortening
2-3 tsp. soy, almond, coconut milk
1 tsp. raspberry extract
- Cream together the margarine and shortening.
- Add in strawberry powder, powdered sugar, and vanilla extract. Mix well until completely combined, scraping the sides of the bowl in between mixing.
- Add almond milk one tablespoon at a time, mixing in between.
- Fluff frosting for 10 minutes.
If you need instructions on making your own raspberry powder for the recipe, click here. The instructions are the same for raspberries as strawberries.
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