- Serves: -
- Prepare Time: -
- Cooking Time: -
- Calories: -
- Difficulty:
Medium
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Chocolate Raspberry Cupcakes
Ingredients
Directions
- Heat oven to 350 F. Line muffin pans with liners. Mix soy milk and chocolate raspberry balsamic vinegar; set aside 5 minutes. Whisk in sugar, oil and vanilla. In separate bowl sift flour, almond meal, cocoa powder, baking soda, baking powder and salt. Make a well in the center of dry ingredients and stir in wet ingredient mix. Fill each cupcake liner with 3 Tablespoons batter. Bake 18 – 20 minutes or until toothpick comes out dry. Cool on rack.
- Mix frosting ingredients and let sit for 15 minutes. Crush raspberries. Cream butter and add 1 cup cocoa and sugar. Then add crushed raspberry mix. Add remaining cocoa and sugar. Put on cool cupcakes and enjoy truffle inspired cupcakes!
Chocolate Raspberry Cupcakes
- Serves: -
- Prepare Time: -
- Cooking Time: -
- Calories: -
- Difficulty:
Medium
Chocolate Raspberry Cupcakes
Ingredients
Directions
- Heat oven to 350 F. Line muffin pans with liners. Mix soy milk and chocolate raspberry balsamic vinegar; set aside 5 minutes. Whisk in sugar, oil and vanilla. In separate bowl sift flour, almond meal, cocoa powder, baking soda, baking powder and salt. Make a well in the center of dry ingredients and stir in wet ingredient mix. Fill each cupcake liner with 3 Tablespoons batter. Bake 18 – 20 minutes or until toothpick comes out dry. Cool on rack.
- Mix frosting ingredients and let sit for 15 minutes. Crush raspberries. Cream butter and add 1 cup cocoa and sugar. Then add crushed raspberry mix. Add remaining cocoa and sugar. Put on cool cupcakes and enjoy truffle inspired cupcakes!
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