Friday, November 25, 2011
Vegan Raspberry Lemon Cupcakes With Raspberry Jam Glaze
One of our best friends was in town for the weekend to celebrate her birthday. I asked her what kind of cake she would would most like and she said "I love lemon and raspberry anything".
Lemon and raspberry are flavours I often do not bake with so I went searching for a cupcake recipe. I like the way this one turned out but I wish it would have had a stronger lemon kick. P and I are also trying to get away from using refined sugar which always leaves me stumped for good non-chocolate icing ideas. This time I thought why not use raspberry jam as a glaze. I think the glaze was my favourite part about these cupcakes it was so yummy.
Raspberry Lemon Cupcakes - Yields 18 cupcakes
½ cup vegan margarine, softened
1 cup sugar
½ teaspoon vanilla
⅔ cup soy milk
3 tablespoons lemon juice
Zest from 2 lemons
1¾ cups flour
1½ teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
¾ cup diced raspberries, fresh or frozen
Preheat oven to 350°F and grease or line a cupcake tin.
Beat together the margarine and sugar until light and fluffy, then add vanilla, soy milk, lemon juice, and zest.
In a separate bowl, sift together the flour, baking powder, baking soda, and salt.
Combine flour mixtures with wet ingredients just until mixed. Do not overmix. Gently fold in diced raspberries.
Fill cupcakes about ⅔ full with batter and bake immediately for 16–18 minutes or until done.
1 cup raspberry jam (I used a no sugar added type)
2 Tbsp lemon juice
In a small pot heat jam and lemon juice until it is liquid. Set aside to cool slightly. When cupcakes are baked and cooled spread glaze over each cupcake. The glaze will cool and stiffen. Serve cupcakes with a little lemon zest as garnish.