Dessert of the Week July 1-7, 2012 Vegan Raspberry Mint Cupcakes


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

Inspiration

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.

Results

They came out pretty good, but I would have liked a little more mint flavor and the icing still needs a little work.

Procedure

INGREDIENTS:

Cupcake

  • 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

Frosting

  • 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

DIRECTIONS:

Cupcakes

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.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s