One of the advantages of being a compulsive baker, is that I always have the ingredients to make something when the urge hits. Lately, I’ve been baking for everyone else, last night was my turn. I wanted cupcakes. Not those fancy kind, like the stores sell, more like the kind Mom would make (if my Mom baked). So I skimmed through the cupboard and decided on chocolate. Then I saw it. The raspberry extract I was given at Christmas, not yet opened. That sealed the deal. Chocolate cupcakes with raspberry frosting.
They don’t look pretty, as I was anxious and just slopped on the frosting instead of piping it (I did say, the kind Mom would make)… Taste the same though 🙂
1 1/2 cups Whole Wheat Pastry Flour
3/4 cup Granulated Sugar
1/4 cup Cocoa Powder
1 tsp Baking Soda
1/2 tsp Salt
1/4 cup Canola Oil
1 tbsp Applesauce
1 tbsp Apple Cider Vinegar
1 1/4 cups Water
Pre-heat oven to 350°F and line muffin tin with cupcake liners.
Stir together the flour, sugar, cocoa powder, baking soda, and salt. Set aside.
Blend the oil, vinegar, and water until well combined. Add to the dry ingredients and mix until just smooth (batter will appear runny, don’t worry).
Fill the lined muffin cups equally with batter. and bake for 25 minutes. Transfer cupcakes to cooling rack and allow to cool completely before frosting.
1/4 cup Shortening
1/4 cup Margarine
1/2 tsp Powdered Soy Milk
4 tbsp Raspberry Jam, seedless
1 1/2 cups Confection Sugar
1/2 tsp raspberry extract (if unavailable, use vanilla extract)
1 or 2 drops of Red Food Colouring (optional)
If you do not have seedless raspberry jam, use a cheese cloth to strain out the seeds.
Using a hand mixer, cream the shortening and margarine. Blend in the powdered soy milk, then the jam and extract. Blend until smooth. Mix in sugar and beat until light and fluffy. Beat in food colouring, if using.