The vegan rasmataz: raspberry-mocha cupcakes with raspberry frosting

Ingredients

• Makes about 16 cupcakes
• Whole wheat flour 1 cup
• AP 2 cup flour
• 3/4 cups sugar
• 2 teaspoons of baking soda
• 1/2 cup cocoa powder
• 1/4 teaspoon espresso powder
• 1/3 cup applesauce
• 1 teaspoon vanilla 1/2
• 2 tbsp balsamic vinegar dissolved in 1/4 cup water
• 3/4 cup ground espresso, cooled
• 3/4 cup + 2 tablespoons raspberry puree

Vegan raspberry glaze:

• 1/2 cup non-hydrogenated vegetable shortening (Crisco All-Vegetable)
• 1/2 cup vegan margarine (Earth Balance)
• From 2 cups confectioners sugar
• 1 teaspoon vanilla extract
• 1/4 cup plain soy milk
• 2 cups fresh raspberries
• Beet root powder (optional for color)
• Coffee beans dark chocolate coated

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Preparation

• Preheat oven to 350F.
• In a large bowl, whisk together flour, sugar, baking soda, cocoa and espresso powder.
• In a bowl or a small cup graduated glass, combine your applesauce, vanilla, vinegar / water, espresso, and puree.
• Slowly pour in your dry ingredients, stirring to mix well.
• Pour into cupcake liners and bake for 15 minutes, or until your tester comes out clean. Cool before frosting.
• Vegan raspberry glaze:
  Using a blender, combine shortening and margarine together until fluffy.
• Add the extract. Add the sugar and milk, alternating between the two, mixing on high for about five minutes.
• When the frosting appears stable, slowly add the raspberries.
• Add coloring if desired.
• Of the pipe cooled cupcakes and decorate with chocolate covered espresso beans.
• Order on, or place it in the fridge for later.