The 1st post - Black Out Raspberry Cupcakes with a "Butter Cream" Frosting

Monday, November 26th, 2018 - The first post to a new blog

Black Out Raspberry Cupcakes with a "Butter Cream" Frosting

First thing's first, I am not a vegan, I like meat, a lot.

"But veggies are healthier than meat!"

And my response is, "But what would I do without bacon!"

But I decided to start this blog, to share my dip into the vegan pool while still having my meat.

This all started out when my best friend's daughter was having her 18th birthday this month.

She's vegan.  

Not that, "I can eat meat if I HAVE too!" but more like, "I will kill you if I think there was even a squirt of animal protein in my dish!!"

My love and I were going to be the bringer of the cake for her birthday.

I discovered a recipe from the cookbook - "Vegan with a Vengeance" called Raspberry Blackout cake with Chocolate Ganache Frosting (similar recipe can be found here --- https://www.geniuskitchen.com/recipe/vegan-raspberry-blackout-cake-with-ganache-y-frosting-166668 )

My friend's daughter wanted cupcakes for her and her friends. 

I adapted.

Instead of baking it in a cake pan, I baked them in cupcake cups and cut the time back to perfection.

Instead of the ganache, I found a recipe for a "Butter cream" frosting that was to die for.

Here's the recipe for both.

• 1 and half cups unsweetened almond milk
• 1/2 cup canola oil
• 1 (10 ounce) jar raspberry preserves 
• 1 1/4 cup sugar
• 2 teaspoons pure vanilla extract
• 1 1/2 cups all purpose flour (I used unbleached)
• 1/2 cup dutch processed cocoa powder
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt (I made two batches of this, forgot to add the salt to first batch, didn't really notice the difference!)

1. Preheat oven to 350. 
2. Combine the rice milk, oil, 1/2 cup of the preserves, the vanilla, and the sugar in a large bowl and mix with hand mixer or strong fork. The jam should be mostly dissolved with the rest of the ingredients; some small clumps are okay. Add the dry ingredients to the wet in batches and mix until everything is incorporated. 
3. Place into cupcake tins.cups, about 2/3 of way. (discovered you'll get a nice muffin top if you fill up all the way, which is okay too -- won't make as many but still about 16 this way to about 24 with the 2/3 method )
4. Bake for about 22 to 25 minutes, use toothpick or knife, if they come out clean, they're done!! Smell the goodness. Good without the frosting but damn it, MORE FROSTING!!!
5. "Butter Cream Frosting" recipe --

• 6 cups of powdered sugar (may need a little more! Definitely not diabetic friendly!!)
• 2/3 cups of margarine
• 4 teaspoons vanilla extract
• 5 tablespoons almond milk (unsweetened)

In a large mixing bowl, blend powdered sugar and margarine until it becomes little pebbly clumps.

Blend in the vanilla and almond milk.

If frosting is too thin add more sugar.

If not fluffy and soft enough, add a tiny bit more almond milk 1 tsp at a time.

Frost them cooled cupcakes and enjoy.

I can tell you, if you don't know they're vegan, you wouldn't know, and even if you do know, you won't care, they're delicious!!

And with a side of bacon, life is good!!

See ya next time!!!