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Chocolate Chip Cupcakes with Raspberry Frosting

Contributed by: Bob's Red Mill Bakery

From our Bakery! Change up the frosting flavors using different types of juice. Whole Grain! *Indulgent* Lactose Free, Vegan.

Cupcakes

Raspberry Frosting

  • 4 oz Non-hydrogenated Margarine
  • 4 oz Non-hydrogenated Shortening
  • 3-1/2 cups Powdered Sugar
  • 2 Tbsp Soymilk
  • 1/4 cup Raspberry Juice

Directions

Cupcakes

Step 1

Whisk together soymilk and vinegar. Set aside for a few minutes to curdle.

Step 2

Add evaporated cane juice, oil, and vanilla and beat until foamy.

Step 3

Mix dry ingredients in a separate bowl and whisk into wet. Fold in chocolate chips.

Step 4

Scoop 12 cupcakes. Bake at 350°F for 13 - 15 minutes.

Raspberry Frosting

Step 1

With a paddle attachment in a stand mixer beat the margarine and the shortening until soft. Scrape down and add the powdered sugar.

Step 2

Beat on high for 3 minutes, scraping down sides at 1 and 2 minutes.

Step 3

Add liquids and beat for 4 more minutes. Pipe onto cupcakes and drizzle with melted chocolate.

Makes 12 cupcakes.
Chocolate Chip Cupcakes with Raspberry Frosting

Servings: 12

Rating

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Products Used in this Recipe

Whole Wheat Pastry Flour
 Flours & Meals
Whole Wheat Pastry Flour
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Baking Soda
 Gluten Free
Baking Soda
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Baking Powder
 Baking Aids
Baking Powder
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Sea Salt
 Baking Aids
Sea Salt
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Nutritional Information

Serving Size: 1 cupcake (113g)
Recipe Yield: 12 		Amount Per
Serving 		% Daily
Value
Calories 450  
Calories from Fat 220  
Total Fat 24g 37%
Saturated Fat 8g 40%
Trans Fat 0g %
Cholesterol 0mg 0%
Sodium 250mg 10%
Potassium 95mg 3%
Total Carbohydrate 57g 19%
Dietary Fiber 2g 8%
Sugars 47g %
Protein 2g %
Phosphorus 33mg 4%
     
     
     
     
* Percent Daily Values (DV) are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.