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Raspberry Cupcakes With Raspberry Icing

 
This recipe is vegetarian.vegetarian
This recipe is vegan.vegan
This recipe can be made completely dairy-free.dairy-free
 
One serving costs about $0.5

$0.50 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

12 vegetarian,vegan,dairy-free,dairy free,lacto ovo vegetarian,vegan side dish American
spoonacular Score:11%

Spoonacular Score: 11%

 

The recipe Raspberry Cupcakes With Raspberry Icing is ready in roughly 45 minutes and is definitely an outstanding vegan option for lovers of American food. For 50 cents per serving, this recipe covers 2% of your daily requirements of vitamins and minerals. This recipe makes 12 servings with 248 calories, 2g of protein, and 5g of fat each. This recipe is liked by 1 foodies and cooks. Not a lot of people really liked this dessert. A mixture of soy milk, ⅛ baking powder, baking soda, and a handful of other ingredients are all it takes to make this recipe so scrumptious. All things considered, we decided this recipe deserves a spoonacular score of 10%. This score is improvable. Try Raspberry Cupcakes with Raspberry Buttercream, Classic Wedding Cake With Raspberry Filling And Buttercream Icing, and Raspberry Lemon Cupcakes for similar recipes.

Ingredients

Servings:
1 tsp
1 tsp apple cider vinegar
apple cider vinegar
0.75 tsps
0.75 tsps baking soda
baking soda
1 cup
1 cup oil
oil
3 cups
3 cups powdered sugar
powdered sugar
1.5 cups
1.5 cups fresh raspberries
fresh raspberries
0.25 tsps
0.25 tsps salt
salt
1 cup
1 cup soy milk
soy milk
0.5 cup
0.5 cup sugar
sugar
1 tsp
1 tsp vanilla extract
vanilla extract
2.5 Tbsps
2.5 Tbsps vegetable shortening
vegetable shortening
1.25 cups
1.25 cups white whole wheat flour
white whole wheat flour
1 tsp apple cider vinegar
1 tsp
apple cider vinegar
0.75 tsps baking soda
0.75 tsps
baking soda
1 cup oil
1 cup
oil
3 cups powdered sugar
3 cups
powdered sugar
1.5 cups fresh raspberries
1.5 cups
fresh raspberries
0.25 tsps salt
0.25 tsps
salt
1 cup soy milk
1 cup
soy milk
0.5 cup sugar
0.5 cup
sugar
1 tsp vanilla extract
1 tsp
vanilla extract
2.5 Tbsps vegetable shortening
2.5 Tbsps
vegetable shortening
1.25 cups white whole wheat flour
1.25 cups
white whole wheat flour

Equipment

muffin liners
muffin liners
food processor
food processor
muffin tray
muffin tray
hand mixer
hand mixer
oven
oven
knife
knife
sieve
sieve
bowl
bowl
muffin liners
muffin liners
food processor
food processor
muffin tray
muffin tray
hand mixer
hand mixer
oven
oven
knife
knife
sieve
sieve
bowl
bowl


Instructions

  1. Cupcakes
  2. 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.
  3. Add sugar, oil, vanilla and almond extract, and raspberry puree and blend well.
  4. 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.
  5. Bake for 20 minutes. Let cool for 15-20 minutes. Meanwhile, prepare icing.
  6. Cups fresh or previously frozen raspberries
  7. In a food processor, blend raspberries. Press puree through a sieve to separate seeds from puree.
  8. Raspberry Icing
  9. Blend and mix 3 cups powdered sugar, shortening and raspberry puree with an immersion or hand mixer until well combined.
  10. Assembly
  11. 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.
  12. Ice each cupcake with a knife or by slowly spooning icing of the top portion of cupcake.
  13. Best when consumed the first day, otherwise refrigerate in covered container.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $0.50
Ingredient
1 teaspoon apple cider vinegar
1 cup oil
3 cups powdered sugar
1.5 cups fresh raspberries
1 cup soy milk
½ cups sugar
1 teaspoon vanilla extract
2.5 tablespoons vegetable shortening
1.25 cups white whole wheat flour
Price
$0.02
$0.61
$1.16
$2.70
$0.48
$0.14
$0.30
$0.25
$0.32
$5.97

Nutritional Information

Quickview
248k Calories
2g Protein
5g Total Fat
49g Carbs
0% Health Score
Limit These
Calories
248k
12%

Fat
5g
8%

  Saturated Fat
0.85g
5%

Carbohydrates
49g
17%

  Sugar
38g
43%

Cholesterol
0.0mg
0%

Sodium
127mg
6%

Get Enough Of These
Protein
2g
5%

Fiber
2g
9%

Vitamin E
1mg
7%

Vitamin C
5mg
6%

Manganese
0.1mg
5%

Calcium
40mg
4%

Vitamin K
3µg
4%

Vitamin B3
0.74mg
4%

Vitamin B12
0.21µg
4%

Vitamin B2
0.05mg
3%

Iron
0.52mg
3%

Vitamin B6
0.05mg
3%

Folate
9µg
2%

Copper
0.04mg
2%

Potassium
65mg
2%

Vitamin A
82IU
2%

Vitamin D
0.24µg
2%

Vitamin B1
0.02mg
1%

Selenium
0.71µg
1%

covered percent of daily need

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