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6.18.2010

Raspberry Cupcakes with Raspberry Icing

From An Opera Singer in the Kitchen

UPDATE: This recipe made it on Foodgawker and on Foodbuzz's Top 9 out of 2,790 posts.


Can you tell I have been on a berry kick? I made these for party while in New Mexico and had fun doing them, despite not cooking and baking in my own kitchen.


Have you ever opened up your kitchen and let someone else cook for you? How did it feel? Our friends were nice enough to let me use their kitchen to add to the yummy dessert and appetizer party they had for their music colleagues. It was fun!


This recipe is so much of a keeper and so easy to whip up. You know one thing I like abuot vegan cupcakes? They do not require a ton of butter or sugar but are light and fluffy and easy to enjoy. Do you agree?


Speaking of raspberries, a friend at the music camp told us that he was going to send us great jam made in New Mexico because he usually sends some to our other friends. Lo and behold, I opened the mail yesterday and there was a bottle of delicious raspberry jam. Can't wait to use it. Thanks Greg! I love getting food gifts in the mail.


On another note, I wanted to share another wonderful place we experienced in Santa Fe called Kakawa Chocolate House. Here is a little about them:

Picture courtesy of website.

Our passion is authentic and historic drinking chocolate elixirs. Historic drinking chocolate includes traditional Pre-Columbian Mesoamerican Mayan Aztec drinking chocolate; 1600's European drinking chocolate, Colonial American and Colonial Mexican drinking chocolates. Kakawa Chocolate House chocolate elixirs are representative of these historic recipes and span the time period 1000 BC to the mid-1900's AD.


So delicious y'all. Remember when Starbucks introduced a thick hot chocolate that was not popular and was pulled from their menu after 6-8 months? I do. Well, this place is better.


After a nice light dinner, this place is the PERFECT place to enjoy different types of hot chocolate or handmade truffles. Everything is practically dairy-free. Their chocolate elixirs are made with either almond or rice milk. Fanastic for a vegan right? Agreed. If you ever find yourself in the area, rememeber this place. I had a French elixir called the Marie Antoinette, which had orange blossom aftertastes with almonds. So creamy. Thank goodness they serve it in a  3.5 ounce cup.

From An Opera Singer in the Kitchen

Raspberry Cupcakes with Raspberry Icing


makes 12


1 cup soy milk
1 tsp apple vinegar
1/2 cup sugar
1/3 cup oil
1 tsp vanilla extract
1/2 cup raspberry puree
1 1/4 cup Bob Mills Whole Wheat White Flour
3/4 tsp baking soda
1/2 + 1/8 tsp baking powder
1/4 tsp salt


Raspberry Puree
1 1/2 cups fresh or previously frozen raspberries


In a food processor, blend raspberries. Press puree through a sieve to separate seeds from puree.


From An Opera Singer in the Kitchen


Cupcake Mix


Preheat oven to 350 degrees Fahrenheit. Add cupcake liners to a muffin tone with a dozen spots plus a Pyrex muffin cup. In a medium bowl, mix soy milk and apple cider vinegar and let sit for 5 minutes for mixture to curdle.


Add sugar, oil, vanilla and almond extract, and raspberry puree and blend well.


In a small bowl, mix dry ingredients. Slowly add the dry ingredients to wet ingredients and mix well. Pour cupcake batter into muffin tins and place in oven.


Bake for 20 minutes. Let cool for 15-20 minutes. Meanwhile, prepare icing.


From An Opera Singer in the Kitchen


Raspberry Icing


3 cups powdered sugar
2 1/2 Tbsp non-hydrogenated vegetable shortening
3/4 cup raspberry puree


Blend and mix 3 cups powdered sugar, shortening and raspberry puree with an immersion or hand mixer until well combined.




Assembly


After cupcakes have cooled, cut the center of each baked cupcake. (Do not cut all the way down to the base of cupcake, just a little past the middle section) Add 1/2 tablespoon of icing in each center. Cover each cupcake with the cut out cupcake portion. There should not be too much a gap but should fit right into the cupcake.


Ice each cupcake with a knife or by slowly spooning icing of the top portion of cupcake.


Best when consumed the first day, otherwise refrigerate in covered container.


Raspberry Cupcakes With Raspberry Icing

24 comments:

Joseph's Grainery Recipes said...

Looks yummy!

leinana said...

Mmm these sound delish! And so pretty too!

Pam said...

Oh so pretty and yummy is all that I can say...he he!....amazing! Enjoy!

Belinda @zomppa said...

Pretty. Bet the raspberry adds a nice refreshness.

Keri - I Eat Trees said...

Yummy- They remind me of Alice in Wonderland for some reason. :)

Noelle said...

Thanks everyone! They were fun to make.

@Keri-I agree! WHat a great idea. I should have called them such.

Food Makes Fun Fuel said...

I can't get over that icing. Gorgeous!

Kelly said...

Okay. . . YUM! Those look delish!

Debbie said...

Oh goodie, I saw this pic in you post the otherday and was hoping you would post it soon! The icing looks so delectable I'll be saving this one!

Monet said...

What a brilliant raspberry hue! I can only imagine how great this combination must taste. I'm always looking for new cupcake recipes, and I think I've found one!

Cookin' Canuck said...

What a beautiful color! These must be such a tasty treat.

evergreen said...

Yay!
You posted this recipe too:) The color of the icing is so beautiful, and a yummy way to use raspberries.

Kayla said...

Hey, folks! I'm here to testify that the cupcakes were indeed as delish as they look! Noelle! I recognize that hand towel under those cupcakes! What a great idea! Never thought of it. You never cease to amaze me with your resourcefulness, creativity and great eye for a good photo op!
Planning to have those breakfast burritos again tomorrow: fresh flour tortillas, dijon roasted potatoes, fresh eggs with a hint of cheese, topped wiht green tomatillo sauce and pine nut crema - all recipes from you, combined into a new delish recipe! Mmmm!

Love,

Kayla

P.S. It feels (and smells and tastes) GREAT to open your kitchen to a new cook - especially Noelle! :-)

Sparkyflute said...

love :)

Jessica said...

Delicious! Love these cupcakes, and the pictures are beautiful as well!

jessyburke88@gmail.com

tasteofbeirut said...

These look just delicious!

Linn @ Swedish Home Cooking said...

It's a great color that you have on your frosting! It really stands out. I love it!

Spécialiste de l'éphémère said...

WOW! I like! And vegan; yeah!

Noelle said...

Thank you for all your lovely comments! I welcome them all! Thanks for reading! :) Noelle

Kris | iheartwellness.com said...

I was just looking for a wonderfully tasty vegan cupcake recipe! I should try these :)

Thank you!!

XXOO

Umm Mymoonah said...

lovely red colour cup cakes attracted me towards your wonderful site filled with yummy, mouthwatering recipes.

marla {family fresh cooking} said...

OMG, that raspberry icing is gorgeous! Amazing that the color is natural. Who needs food coloring when something natural tastes great and is so much better for you :) xo

Magic of Spice said...

These look great:)

Lauren Copeland said...

I made these last night and they were amazing! The frosting is the best!

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