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Raspberry Cupcakes With Raspberry Icing

 
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 dairy-free,dairy free dessert American
spoonacular Score:15%

Spoonacular Score: 15%

 

Raspberry Cupcakes With Raspberry Icing might be just the American recipe you are searching for. One serving contains 265 calories, 2g of protein, and 7g of fat. This recipe serves 12 and costs 50 cents per serving. 1 person were glad they tried this recipe. It works well as a very affordable dessert. This recipe from Foodista requires sugar, vanillan extract, oil, and powdered sugar. From preparation to the plate, this recipe takes around 45 minutes. It is a good option if you're following a dairy free diet. With a spoonacular score of 11%, this dish is not so awesome. If you like this recipe, take a look at these similar recipes: Raspberry Cupcakes with Raspberry Buttercream, Classic Wedding Cake With Raspberry Filling And Buttercream Icing, and Raspberry-Swirl Cupcakes.

Cupcakes works really well with Cream Sherry, Port Wine, and Moscato d'Asti. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. One wine you could try is NV Johnson Estate Cream Sherry. It has 5 out of 5 stars and a bottle costs about 19 dollars.

NV Johnson Estate Cream Sherry

Very aromatic with notes of hazelnut, vanilla, and a touch of oak followed by sweet raisins and a touch of yeast. Clean lasting finish. Good now but will reward those allow it to age"". A favorite pre-prandial beverage. Consider it with nuts before dinner as an aperitif, or after dinner with dessert, especially chocolates and fruit-based desserts. Also wonderful on cold afternoons, served with biscotti to dip in ""Italian-style"". "

» Get this wine on Amazon.com

Ingredients

Servings:
1 tsp
1 tsp apple vinegar
apple 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 non-hydrogenated vegetable shortening
non-hydrogenated vegetable shortening
2.5 Tbsps
2.5 Tbsps non-hydrogenated vegetable shortening
non-hydrogenated vegetable shortening
1.25 cups
1.25 cups white whole wheat flour
white whole wheat flour
1 tsp apple vinegar
1 tsp
apple 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 non-hydrogenated vegetable shortening
2.5 Tbsps
non-hydrogenated vegetable shortening
2.5 Tbsps non-hydrogenated vegetable shortening
2.5 Tbsps
non-hydrogenated 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: $0.52
Ingredient
1 teaspoon apple 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 non-hydrogenated vegetable shortening
2.5 tablespoons non-hydrogenated 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
$0.25
$0.32
$6.22

Nutritional Information

Quickview
288 Calories
2g Protein
9g Total Fat
49g Carbs
0% Health Score
Limit These
Calories
288k
14%

Fat
9g
15%

  Saturated Fat
1g
10%

Carbohydrates
49g
17%

  Sugar
38g
43%

Cholesterol
0.0mg
0%

Sodium
127mg
6%

Get Enough Of These
Protein
2g
5%

Vitamin E
1mg
11%

Fiber
2g
9%

Vitamin C
5mg
6%

Vitamin K
6µg
6%

Manganese
0.1mg
5%

Calcium
40mg
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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