Tom's Chocolate Balsamic Raspberry Cupcakes

Tom's Chocolate Balsamic Raspberry Cupcakes

Ingredients

• 1 cup soy milk
• 1 1/2 tablespoons Celia's Chocolate Raspberry Balsamic Vinegar
• 1/3 cup canola oil
• 1 teaspoon vanilla extract
• 3/4 cup sugar
• 1 cup all-purpose flour
• 2 tablespoons almond meal
• 1/3 cup cocoa powder
• 3/4 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• For Frosting:
• 4oz (1/2 cup) fresh raspberries plus 12 raspberries
• 1 tablespoon granulated sugar
• 1 tablespoon Celia's Chocolate Raspberry Balsamic Vinegar
• 1/2 cup butter or margarine, room temperature
• 2 tablespoons cocoa powder
• 3-4 cups confectioners’ sugar

Directions

1. Preheat oven to 350 degrees F. Line muffin pan with paper liners.
3. Whisk together the soy milk and vinegar, set aside for 5 minutes. Whisk in sugar, oil, and vanilla. In a separate bowl, sift together the flour, almond meal, cocoa powder, baking soda, baking powder, and salt. Make a well in the center of dry ingredients and pour in soy milk mixture. Stir until just smooth.
5. Pour into liners, filling each with 3 tablespoons of batter (cups should be no more than 2/3 full). Bake 18-20 minutes, or until a toothpick inserted into the center comes out clean. Transfer to a cooling rack and let cool completely.
7. Separate out 12 raspberries for garnish and set aside. Gently toss remaining raspberries with 1 tablespoon sugar and 1 tablespoon balsamic vinegar. Set aside and allow to macerate for 15-20 minutes. Roughly mash berries with a fork until no large chunks remain.
9. Cream butter until smooth and fluffy, 2-3 minutes. Add 1 cup powdered sugar and cocoa powder and beat until combined. Mix in raspberry mixture. Continue adding sugar, 1/2 cup at a time, mixing well after each addition. Continue beating until light and fluffy, about 3-5 minutes. Spread onto cooled cupcakes.
11. NOTE: Try using our new Dark Chocolate Orange Balsamic Vinegar and substitute orange's or mandarin's in place of the raspberries.