Annnywho, just because I prefer Christmas, Easter, Halloween, Thanksgiving, or basically any other holiday than this one, doesn't mean I won't bake for the occasion! And the timing was so perfect because I was asked to bake the cakes for my dear friend Lillian's Bridal Shower. I happily obliged with the condition that one of the cakes could be vegan. Of course I have no cake decorating experience....but why let that stop me?! It was a great success and I am excited to hopefully share pictures of those cakes once they are posted (if I'm lucky).
Back on topic...golly jane. These cupcakes are made up of all the same components as the vegan bridal shower cake, minus the fondant. If you would like that recipe too, please let me know! The best thing about this recipe is that almost all of the ingredients are used in non-vegan baking! The only things which are vegan subs are earth balance and a splash of non-dairy milk, which you can purchase at practically any grocery store! Perf.
Well, I think that's enough talk...on to the romantic sweets!
White Cupcakes with Raspberry Filling and Almond Buttercream Frosting
Total Prep/Cook Time: 3.5 hours
Servings: 12 cupcakes
White Cake (Recipe from My Vegan Cookbook)
2 cups cake flour [YES, it is necessary, the brand is Softasilk and most grocers carry it]
3/4 cup sugar
1/2 tsp salt
1 tsp baking powder
1/2 tsp baking soda
1 cup water
2 tbs melted earth balance
2 tbs canola oil (safflower or vegetable should work too)
1 tsp vanilla
1 tsp fresh lemon juice
Seedless Raspberry Filling (Recipe from CakeBoss)
10-12 oz frozen raspberries, thawed
1/2 cup sugar
1 tsp fresh lemon juice
2 heaping tbs cornstarch
2 tbs raspberry liqueur (Raspberry Pucker by DeKuyper)
Almond Buttercream (Recipe slightly adapted from Oh She Glows)
1/2 cup earth balance, at room temp
3 cups powdered sugar
1 tsp almond extract
1.5-2 tbs non-dairy milk
(read through the recipe before starting and follow these steps in order please!)
1. (Filling) Set the raspberries in a strainer over a bowl and let thaw for two hours.
2. (Filling) Mash the raspberries with a potato masher or large spoon until you have approx 3/4 cup of liquid/puree.
3. (Filling) Transfer liquid to a small saucepan and combine with sugar, lemon juice, and cornstarch. Heat over medium heat and stir frequently until the mixture bubbles and thickens.
4. (Filling) Remove from heat. Mash raspberries enough to yield an additional 1/3-1/2 cup of "puree". Add this and liqueur to the cooled mixture. Chill filling while you prepare cupcakes.
5. (Cake) Preheat your oven to 350F. Prepare your cupcake pan with [cute] paper liners. [OR grease and flour an 8 or 9 inch cake pan]
6. (Cake) In a large mixing bowl, combine dry ingredients: flour, sugar, salt, baking powder, and soda.
7. (Cake)In a small bowl, combine wet ingredients: water, earth balance, oil, vanilla, and lemon. Add to dry ingredients and stir slowly, being sure to incorporate dry into wet in as few rotations as possible.
8. (Cake)Mix until the batter looks like a slightly lumpy pancake batter. [Note: Do NOT overmix the batter unless you want tough, dense cake. Yucko]
9. (Cake)Fill each cupcake well with batter to about 3/4 of the way.
10. (Cake) Bake for 20-25 min or until a toothpick inserted into the center comes out clean.
11. (Frosting) While the cupcakes are baking, beat earth balance using an electric stand mixer or hand mixer until fluffy. Add in milk and almond extract and beat until mixed.
12. (Frosting) Add powdered sugar one cup at a time, being careful to start at a slow setting and increase speed as sugar becomes more incorporated. [Note: I do not sift my flour/sugar in general, but rather level each measured amount by gently shaking side to side over the flour/sugar bag or canister]
13. (Frosting) Once all sugar is incorporated, beat on med-high speed for 5-10 min for stand mixer, 4-5 min for hand mixer.
14. Let cupcakes cool for 30 minutes before filling/frosting.
15. Puncture the center of each cupcake with a straw to creat a hole for filling. Using a piping bag and narrow attachment or a plastic baggie with tip cut off, squeeze raspberry filling forcefully into the hole.[Note: the tip of the bag/attachment needs to be situated within the cupcake hole to effectively fill without a big mess]
16. Once the cupcakes are filled, use a piping bag or plastic baggie to frost the cupcakes however you would like.
Gotta love her.