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05/16/2011

Recipe: chocolate-raspberry orgasm cupcakes  »

Who doesn’t get off on chocolate with raspberry? Aliens? Orcs? Total jerks? No matter, because you’re going to love this sweet, tart variation on Isa Chandra Moskowitz's classic chocolate cupcake:
This photo is designed to show the filling. It’s so much yummier than it looks, promise.

Chocolate raspberry cupcakes
Ingredients
Cupcakes

1 cup “milk”

1 teaspoon apple cider vinegar
3/4 cup sugar
1/3 cup vegetable oil
1 1/2 tsp. vanilla extract
1 cup flour
1/3 cup cocoa powder
3/4 tsp. baking soda
1/2 tsp. baking powder
1/4 tsp. salt

Filling
Jar of raspberry jam, 8 ounces or so

The Icing
1/4 cup vegetable shortening, room temperature
1/4 cup Earth Balance, room temperature
1 3/4 cups powdered sugar
3/4 tsp. vanilla extract
2 Tbsp. “milk”
Whatever raspberry jam is left over after filling the cupcakes

Instructions
Crank that oven to 350 degrees, and prep your muffin pan with liners (don’t simply grease the pan; those liners will help hold your shit together later).

For the cupcakes, combine the milk and vinegar in a large bowl. Stir (or sift if you’re fancy) the dry ingredients together until well mixed. Add to the wet mixture the rest of the cupcake ingredients. Dump the dry mixture into the wet in at least two batches, and beat.

Pour batter into the liners. Bake 18 to 20 minutes; do the toothpick test to make sure they’re done.

Once they’re cool, you’re gonna hollow out the cupcakes so you can fill ‘em. There are two ways to do this:
1. Stick your finger into the cupcake through the top. Push down, and press your fingertips against the walls of each cupcake without making the hole on top bigger. This one is my favorite.

2. Use a knife to cut an inverted cone out of the cupcake. Cut the point off the cone, and put it in your mouth. Set the rounded part aside. You’ll pop it back on top after filling.

To fill the cupcakes, pour the jar of raspberry jam into a sandwich bag. Cut the corner of the bag to make a little spout. Squirt as much jam as you can into each cupcake.

To make the icing, use an electric mixer to cream the shortening and margarine together until fluffy. Add the sugar, and beat for three to five more minutes. Put the milk, vanilla, and jam in, and beat for about five more minutes.

Spread the icing on top of the cupcakes. Impress your friends, or eat all of them yourself. Feel oh-so-satisfied.

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