Vegan Almond-Raspberry-Chocolate Cupcakes ~ The Recipe

Ingredients

Egg Replacement:

1/2 cup vanilla soymilk

1 teaspoon of apple cider vinegar

Dry Ingredients:

1-1/4 cup of all-purpose flour

1/2 teaspoon of baking soda

1/4 teaspoon of baking powder

1/4 teaspoon of salt

1/3 cup of granulated sugar

Wet Ingredients

Egg replacement (see above)

1/4 cup of canola or extra-light olive oil

1/2 teaspoon of almond extract

Filling:

Seedless Raspberry Jam (with Pectin not Gelatin)

Topping:

Duncan Hine's Creamy Homestyle Frosting - Classic Chocolate

*make sure you read the label carefully so that the frosting you chose does NOT have milk products.

Preheat oven to 350 degrees.

In a cup, measure out 1/2 cup of soymilk and add 1/2 teaspoon of apple cider vinegar. Stir and set aside for about 8-10 minutes. The soymilk will curdle a bit and this will act like the binding agent in the batter.

Mix dry ingredients: flour, baking soda, baking powder, salt and sugar.

Mix wet ingredients into the dry. Oil, egg replacement and almond extract.

Line your cupcake tin with 8 cupcake liners. This is where it gets tricky. You need to make sure you distribute everything evenly otherwise you'll get a wonky cupcake or only 7. Using half the batter, fill in the 8 cupcake liners evenly. Then add a very small spoonful of raspberry jam to the top of each. Then evenly distribute the batter to all the cupcakes, covering the jam thoroughly.

Bake in the oven at 350 degrees for 20 minutes. Let cool. Then frost with room-temperature frosting. Cold frosting will break apart those lovely soft cupcakes.

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It took me a lot of experimentation to get this recipe just right so that the jam wouldn't sink to the bottom. It's easily double and tripled and quadrupled so don't feel like you have to only make 8 cupcakes.

Enjoy!