Chocolate Cupcakes with Raspberry Glaze
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- 1 cup soy milk (or vanilla soy/ or almond milk)
- 1 teaspoon Apple cider vinegar
- 3/4 cup sugar
- 1/3 cup Earth Balance Buttery Spread
- 1 cup flour
- 1/3 cup cocoa powder
- 3/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- handful of fresh raspberries
- 1/4 teaspoon salt
Makes approx 8 full size cupcakes. Preheat your oven to 350 degrees and line a muffin tin with paper liners.
Mix together the soy milk and the apple cider vinegar and set aside for a few minutes until it kind of thickens. Then add the sugar, Earth Balance (melted) and extracts and whisk until it gets foamy. In another bowl sift the flour, cocoa, baking soda, baking powder and salt. Add the dry ingredients to the wet and mix until all the large lumps are gone. Be careful not to over mix or you might end up with chewy cupcakes. Pour into the cupcake liners and bake 18 to 20 minutes.
A couple tablespoons of Earth Balance (melted), a handful of fresh organic raspberries and a few tablespoons of icing sugar. Blend with mixer.