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