Wednesday, 12 February 2014

Raspberry Valentine's Cupcakes

Love is sweet oh so sweet!

We have created a little treat and hope you enjoy them as much as we did! These Raspberry Valentine's Cupcakes are a perfect way to anyone’s heart! We have lost our hearts to them by their pink color, subtle raspberry taste, and rich chocolate filling. We are now wishing we made a second batch. Maybe we will. J

Raspberry Cupcake Recipe

2 cups light spelt flour

1-1/2 tsp. baking powder

1/2 tsp. salt

1/3 cup oil.

3/4 white sugar

1 egg

1/2 cup soy milk

1/4 cup raspberry purée**

12 drops of red food coloring

1. Preheat oven to 350 F.
Place 1 ¼ cup of frozen raspberries in blender until the consistency is smooth.  Sift seeds out of liquid. Set ¼ cup of seedless raspberry purée  aside.
2. Add 1cup of raspberry purée to milk and stir together. The milk will turn pink.
In a bowl combine flour, baking powder, salt, and sugar.
3. In another bowl combine thoroughly oil, egg, 12 drops of red food dye, and raspberry soy milk.
Add liquid ingredients to the dry and stir to combine.
Pour batter into muffin cups and place in oven for 18-20 min.


Yields 12 cupcakes

Chocolate Icing

1/2 cup soft margarine

1 cup icing sugar

2/3 cup cocoa

Place these three ingredients in food processor and blend for 4 seconds.
Then add the following and blend until smooth.

1 tsp. vanilla

2 Tbsp. soy milk

2 Tbsp. Coffee

Cupcake Centers

4. Make a small crater in the center of your cupcake; (we used a round icing tip). Fill the crater with chocolate icing without surpassing the top of cake. We smoothed the top with a small spatula.

Here is our favorite Butter Cream that you can use and replace the nutmeg with the 1/4 cup raspberry purée. If your butter cream is too thin, continue adding more icing sugar until desired thickness is reached.


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