RASPBERRY TIRAMISU CUPCAKES
SERVES 14 CUPCAKES
FOR THE VANILLA CUPCAKES
1 1/2 cups all-purpose flour
3/4 cup sugar
1/2 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
3/4 cup soy, almond, or rice milk
1/2 cup canola oil
2 tbsp. white or apple cider vinegar
2 tsp. pure vanilla extract
FOR THE ESPRESSO SOAK
1/3 cup amaretto
1 tbsp. instant espresso powder
FOR THE RASPBERRY SAUCE
1 (12 oz.) bag frozen raspberries or 2 cups fresh
2 tbsp. water
1/4 cup sugar
1/8 tsp. salt
1 tsp. lemon juice
FOR THE FROSTING
1 cup non-hydrogenated vegetable shortening
3 cups powdered sugar
1 tsp. pure vanilla extract
2 tbsp. instant espresso powder dissolved in 2 tbsp. amaretto
FOR THE GARNISH (OPTIONAL)
1/2 cup ground semisweet chocolate (dairy-free)
Fresh raspberries
Small mint leaves
NUTRITIONAL VALUES
Calories: 485kcal
Fat: 24.5g (6.3g S.Fat)
Carbs: 61.8g
Protein: 2.1g
Sugar: 52.6g
Sodium: 605mg
METHOD
For the cupcakes:
Preheat the oven to 180°C/350°F. Line two 12-cup cupcake pans with 14 cupcake liners.
Whisk together the flour, sugar, baking soda, baking powder, and salt in a large mixing bowl. Whisk together the non-dairy milk, oil, vinegar, and vanilla in a separate bowl. Whisk the wet mixture into the dry mixture until just combined. Avoid overmixing.
Fill the cupcake liners about two-thirds of the way up. Bake for 16– 18 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Allow the cupcakes to cool completely before serving.
For the espresso soak: Whisk together the amaretto and espresso powder in a small mixing bowl until the espresso dissolves. Place aside.
For the raspberry sauce: Cook for about 15 minutes, or until thick and saucy, in a medium saucepan with raspberries, water, sugar, and salt over medium heat. Take the pan off the heat and stir in the lemon juice. Allow to cool before storing in the refrigerator.
For the frosting: Using a mixer, gradually combine the shortening, powdered sugar, vanilla, and 1 tablespoon espresso-amaretto liquid at a time, as needed, until the desired consistency is reached. 2 minutes on high, or until light and fluffy.
To assemble the cupcakes: Cut a small hole in the top of each cupcake with a spoon. Drizzle the espresso soak, raspberry sauce, and 2 teaspoons of ground chocolate, if using, into the cupcake hole, and pipe the frosting on top. If using, garnish with a raspberry and a mint leaf.
Whisk together the flour, sugar, baking soda, baking powder, and salt in a large mixing bowl. Whisk together the non-dairy milk, oil, vinegar, and vanilla in a separate bowl. Whisk the wet mixture into the dry mixture until just combined. Avoid overmixing.
Fill the cupcake liners about two-thirds of the way up. Bake for 16– 18 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Allow the cupcakes to cool completely before serving.
For the espresso soak: Whisk together the amaretto and espresso powder in a small mixing bowl until the espresso dissolves. Place aside.
For the raspberry sauce: Cook for about 15 minutes, or until thick and saucy, in a medium saucepan with raspberries, water, sugar, and salt over medium heat. Take the pan off the heat and stir in the lemon juice. Allow to cool before storing in the refrigerator.
For the frosting: Using a mixer, gradually combine the shortening, powdered sugar, vanilla, and 1 tablespoon espresso-amaretto liquid at a time, as needed, until the desired consistency is reached. 2 minutes on high, or until light and fluffy.
To assemble the cupcakes: Cut a small hole in the top of each cupcake with a spoon. Drizzle the espresso soak, raspberry sauce, and 2 teaspoons of ground chocolate, if using, into the cupcake hole, and pipe the frosting on top. If using, garnish with a raspberry and a mint leaf.
