Monday, March 18, 2013

Raspberry Chocolate Shortcake with Creme Filling

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
 1 cup water

  1. Preheat the oven to 350 degrees Fahrenheit. 
  2. Sift together flour, cocoa, sugar, baking soda, and salt. 
  3. Add remaining wet ingredients with dry ones and mix. Do not over mix. 
  4. Fill cupcake liners 2/3 full. 
  5. Bake in oven for 15-18 minutes until a toothpick comes out clean. 
  6. 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.*
  7. 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

  1. Cream together the margarine and shortening. 
  2. Add in strawberry powder, powdered sugar, and vanilla extract. Mix well until completely combined, scraping the sides of the bowl in between mixing. 
  3. Add almond milk one tablespoon at a time, mixing in between.  
  4. 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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