Raspberry Cupcakes With Raspberry Icing

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.

  • Serves: 12
  • Time: 45 Mins
  • Category: dessert
  • Health Rating: 0.0

Ingredients


Table
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Instructions

Step 1: Cupcakes

Ingredients:

  • cupcakes

Step 2: Preheat oven to 350 degrees Fahrenheit.

Equipment:

  • oven

Step 3: 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.

Ingredients:

  • apple cider vinegar
  • soymilk
  • cupcakes

Equipment:

  • muffin liners
  • bowl

Step 4: 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.

Ingredients:

  • raspberry puree
  • almond extract
  • vanilla
  • sugar
  • cooking oil

Equipment:

  • bowl

Step 5: Pour cupcake batter into muffin tins and place in oven.

Ingredients:

  • cupcakes

Equipment:

  • muffin tray
  • oven

Step 6: Bake for 20 minutes.

Equipment:

  • oven

Step 7: Let cool for 15-20 minutes. Meanwhile, prepare icing.Cups fresh or previously frozen raspberries

Ingredients:

  • raspberries
  • icing

Step 8: In a food processor, blend raspberries. Press puree through a sieve to separate seeds from puree.Raspberry Icing

Ingredients:

  • raspberries
  • icing
  • seeds

Equipment:

  • food processor
  • sieve

Step 9: Blend and mix 3 cups powdered sugar, shortening and raspberry puree with an immersion or hand mixer until well combined.Assembly

Ingredients:

  • raspberry puree
  • powdered sugar
  • shortening

Equipment:

  • hand mixer

Step 10: 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)

Ingredients:

  • cupcakes
  • base

Step 11: 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.

Ingredients:

  • cupcakes
  • icing
  • ice

Equipment:

  • knife


Dietary Information

  • Dairy-Free

Nutrition Facts

NutrientAmount% Daily Needs
Calories264.68 kcal13.23%
Fat7.12 g10.96%
Saturated Fat0.98 g6.16%
Carbohydrates49.5 g16.5%
Net Carbohydrates47.2 g17.16%
Sugar38.86 g43.18%
Cholesterol0.0 mg0.0%
Sodium127.67 mg5.55%
Alcohol0.11 g100.0%
Alcohol %0.13 %100.0%
Protein2.42 g4.85%
Vitamin E1.44 mg9.62%
Fiber2.3 g9.21%
Vitamin C5.35 mg6.48%
Manganese0.1 mg5.2%
Vitamin K5.25 µg5.0%
Calcium40.12 mg4.01%
Vitamin B30.74 mg3.69%
Vitamin B120.21 µg3.54%
Vitamin B20.05 mg3.08%
Iron0.52 mg2.88%
Vitamin B60.05 mg2.71%
Folate9.44 µg2.36%
Copper0.04 mg2.03%
Potassium65.7 mg1.88%
Vitamin A82.24 IU1.64%
Vitamin D0.24 µg1.57%
Vitamin B10.02 mg1.17%
Selenium0.71 µg1.02%