Raspberry Carrot Cake Cupcakes
- Yield: 1 dozen
- 1 1/2cups all-purpose flour
- 1/3cup granulated sugar
- 1teaspoon baking powder
- 1/2teaspoon baking soda
- 1teaspoon ground cinnamon
- 1/2teaspoon ground ginger
- 1/4teaspoon salt
- 2cups shredded carrot
- 1cup fresh raspberries
- 1/2cup canola oil
- 3/4cup plain non-dairy milk
- 1teaspoon apple cider vinegar
- 1/4cup dark brown sugar, firmly packed
- Sour Cream Frosting:
- 1/2cup non-dairy margarine, at room temperature
- 1/2cup vegan "sour cream"
- 1/2-- vanilla bean, seeds scraped
- 3-4cups confectioner's sugar
Preheat your oven to 350 degrees and line 12 standard muffin tins with cupcake papers.
In a large bowl, mix together the flour, granulated sugar, baking powder and soda, spices, and salt so that all of the dry goods are evenly distributed. Add in the shredded carrot and raspberries, and toss to coat in flour. Set aside.
Separately, whisk together the oil, non-dairy milk of choice, vinegar, and brown sugar. Once the sugar is more or less dissolved, pour the whole mixture into your bowl of dry ingredients. Stir gently with a wide spatula so as not to smash the berries, just until the batter comes together. A few lumps are just fine, as long as you don't over-mix.
Evenly dose out the batter between your prepared muffin tins. These bake up to be fairly large cupcakes, so don't be afraid to mound that batter up in the center. Bake for 26 – 30 minutes, until a toothpick inserted into the center of each cupcake comes out dry. Let cool completely before frosting.
- To make the frosting, first soften the margarine in the stand mixer by briefly beating it alone. Add in the "sour cream," scrapped vanilla bean, and 2 cups of the confectioner's sugar. Start the mixer on a low speed until the sugar is mostly incorporated, and then pause, scrape down the sides of the bowl, and add in another cup of sugar. Start slowly again, and then once everything is assimilated, turn up the mixer to high and whip the frosting for about 4 minutes. Pause, scrape down the sides of the bowl, and if it is too loose for your liking, add the remaining cup of sugar. Get that final addition mixed in as well, and whip for another 4 – 5 minutes, until light and fluffy. The key to the texture is patience; You must allow a good amount of time for the mixer to work its magic. Once it's at the consistency you desire, frost away!
This vegan dessert recipe comes from Hannah Kaminsky, author of Bittersweet Blog.