Raspberry Cupcakes With Raspberry Icing
Raspberry Cupcakes With Raspberry Icing is :
dairy free , lacto ovo vegetarian , veganBy Foodista.com â€“ The Cooking Encyclopedia Everyone Can Edit
apple cider vinegar
white whole wheat flour
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.Cups fresh or previously frozen raspberries
In a food processor, blend raspberries. Press puree through a sieve to separate seeds from puree.Raspberry Icing
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.
Wine Pairing :
- cream sherry
- moscato dasti
Cupcakes can be paired with Cream Sherry, Moscato d'Asti, and Port. 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.