Berry Berry Raspberry Cocoa Cupcakes
- Yield 18 servings
These vegan cupcakes come from the blog Happy Healthy Life by Kathy Patalsky.
Ingredients
- Cupcakes:
- 1/2 cup canola oil
- 1/2 cup applesauce OR 2 Tbsp Ener-G Egg Replacer + water to activate
- 3/4 cup sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 2 teaspoons apple cider vinegar
- 1/2 cup raspberry jam
- 1/3 cup unsweetened cocoa powder
- 1 1/2 cups pastry flour
- 1/2 cup crushed berries (blackberries or raspberries)
- Raspberry Cream Cheese Frosting:
- 1 stick vegan butter
- 1-2 cup powdered sugar (more sugar will thicken the frosting)
- 1/2 cup raspberry jam
- 1/2 teaspoon salt
- 3 tablespoons corn starch
- dash of cayenne
- 1/4 teaspoon vanilla extract
- 8 ounces vegan cream cheese
- Vegan sprinkles
Instructions
- First, prepare the frosting. For extra-fluffy frosting use a beater. Set in fridge to chill.
- Preheat oven to 375F and line/oil cupcake tins. Mix up batter.
- Pour one Tbsp of batter into each tin. Then follow with a dollop (about 1 tsp) of red raspberry jam. Then cover the jam with another heaping Tbsp of batter.
- Bake for 20 minutes (or until edges of cupcakes brown).
- Cool cupcakes completely. Dip each cupcake in frosting them a bowl of sprinkles (optional).
–From the blog Happy Healthy Life by Kathy Patalsky
