Happy Birthday Cupcakes with Raspberry “Butter”cream Frosting
My girls just turned 4 and 6 (they have the same exact birthday, two years apart!) and they asked for chocolate cupcakes with pink frosting. Since apparently we were doing the girly-girl thing, I also went and found plastic diamond rings to pop into each cupcake so all their little girlfriends could depart with some bling.
These chocolate cupcakes with raspberry “butter”cream frosting were a huge hit. You can also make a 2-layer, round cake with this recipe and the frosting recipe can be adapted by using different fruit or even nuts, whole berries, or vanilla.
To make the cupcakes:
Take 3 cups flour, 2 cups sugar, 6 tbsp cocoa, 2 tsp baking soda and 1.5 tsp salt and mix together with a fork. Add in 2/3 cup canola oil, 2 cups water, 2 tbsp white or apple cider vinegar and 2 tbsp vanilla. Mix well. Bake at 350 for 30-35 minutes.
To make the frosting:
Using an electric mixer or hand held mixer, place together 1/2 cup Earth Balance buttery stick (softened) and 1/4 cup non-dairy milk (I used soy) and cream them together. Add 1.5 cups of vegan powdered sugar and beat well to combine. Add another 1.5 cups of powdered sugar and 1/4 cup raspberry puree and continue to beat the mixture until it’s light and fluffy. For a deeper color, add more raspberry puree but be careful not to make the mixture too watery.
For a vanilla buttercream frosting, leave out the raspberry puree but add in 1.5 tsp vanilla. For a chocolate frosting, add 1/2 cup cocoa powder. For a coffee frosting, substitute cold coffee or espresso for the soy milk in the recipe. Be creative!