Inside The Mind Of A Vegan Alchemist. Carnivore Approved.

Raspberry Vanilla Cupcakes

Cupcake Batter

1/2 cup soy yogurt

2/3 almond milk

1/4 cup apple sauce

3 tbsp coconut oil

3/4 cup organic granulated sugar

1 1/2 tsp vanilla extract

1 1/4 cup organic flour

2 tbsp cornstarch

3/4 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

Preheat the oven to 350 degrees F. In a large bowl, whisk together first 6 ingredients. Sift your dry ingredients and mix. Line your muffin pan with liners, and fill three-quarters full. Bake for 22 minutes until a toothpick comes out clean. Transfer to a cooling rack and let cool completely. Once they are cool, frost the tops and top with fresh raspberries, halved.

Butter cream Frosting

1 cup Earth Balance

3 1/2 cups icing sugar

1 1/2 tsp vanilla

1/4 cup almond milk

Beat Earth Balance and sugar together for about 3 minutes. Add vanilla and almond milk and beat for another 5 minutes until fluffy.

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