I am planning to make a new dessert every week and post it on the blog. Some of them will be recipes that I have came across and some will just be stuff that I throw together to see what happens.
This week will be one of the throwing stuff together recipes.
Raspberry Mint Cupcakes
Amanda says, “I want something sweet”. So, I went to the refrigerator to see what I had. There was a pint of raspberries in there and bountiful supply of mint in the garden. The imaginary light bulb lit up and “VEGAN RASPBERRY MINT CUPCAKES!”, I exclaimed. So, I grabbed my recipe book and took my basic cupcake recipe and tweaked it a little.
They came out pretty good, but I would have liked a little more mint flavor and the icing still needs a little work.
- 1 tablespoon apple cider vinegar
- 1 1/2 cups almond milk
- 2 cups all-purpose flour
- 1 cup white sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup coconut oil, warmed until liquid
- 1 teaspoon rum extract
- 1 pint ripe raspberries, mashed
- a handful of mint
- 1/4 cup non-hydrogenated margarine, softened
- 1/4 cup vegan cream cheese (Tofutti), softened
- 2 cups confectioners’ sugar, sifted
- 1 teaspoon vanilla extract
- 3 drops of red food coloring
1. Preheat oven to 350 degrees F (175 degrees C). Grease two 12 cup muffin pans or line with 18 paper baking cups.
2. Measure the apple cider vinegar into a 2 cup measuring cup. Fill with almond milk to make 1 1/2 cups. Let stand until curdled, about 5 minutes. In a large bowl, Whisk together the flour, sugar, baking powder, baking soda and salt. Mix in raspberries and mint. In a separate bowl, whisk together the almond milk mixture, coconut oil and vanilla. Pour the wet ingredients into the dry ingredients and stir just until blended. Spoon the batter into the prepared cups, dividing evenly.
3. Bake in the preheated oven until the tops spring back when lightly pressed, 30 to 35 minutes. Cool in the pan set over a wire rack. When cool, arrange the cupcakes on a serving platter.