Chocolate Chip Cupcakes with Raspberry Frosting

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

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Votes: 17
Rating: 2.94
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Servings 12people
Submitted 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.
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 17
Rating: 2.94
You:
Rate this recipe!
Servings 12people
Submitted 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.
Share this Recipe
Share this Recipe
Ingredients
Ingredients
Instructions
Cupcakes
  1. Whisk together soymilk and vinegar. Set aside for a few minutes to curdle.
  2. Add evaporated cane juice, oil, and vanilla and beat until foamy.
  3. Mix dry ingredients in a separate bowl and whisk into wet. Fold in chocolate chips.
  4. Scoop 12 cupcakes. Bake at 350°F for 13 - 15 minutes.
Raspberry Frosting
  1. With a paddle attachment in a stand mixer beat the margarine and the shortening until soft. Scrape down and add the powdered sugar.
  2. Beat on high for 3 minutes, scraping down sides at 1 and 2 minutes.
  3. Add liquids and beat for 4 more minutes. Pipe onto cupcakes and drizzle with melted chocolate.



    Makes 12 cupcakes.
Products Used in this Recipe
Recipe Comments

2 thoughts on “Chocolate Chip Cupcakes with Raspberry Frosting

    1. Recipe Specialist

      We have not tested the use of our Gluten Free All Purpose Baking Flour in this recipe. Because this flour is formulated to substitute cup for cup with wheat containing flours, this exchange is likely to work. Remember that this flour does not contain Xanthan Gum and you will need to add approximately 1/2 tsp per cup of flour used in this recipe. You may also be interested in trying our Gluten Free 1-to-1 Baking Flour in this recipe.

      Reply

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