VANILLA CUPCAKES
- 1 ½ cup all-purpose flour
- 1 cup sugar
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¾ cup soy, almond, or rice milk
- ½ cup canola oil
- 2 teaspoons pure vanilla extract
- 2 tablespoons white or apple cider vinegar
ESPRESSO SOAK
- 1/3 cup amaretto
- 1 tablespoon instant espresso powder
RASPBERRY SAUCE
- 1 cup raspberries (fresh or frozen)
- ½ cup agave or sugar
- 1 teaspoon pure vanilla extract
- 1 teaspoon lemon juice
- 1/8 teaspoon cinnamon
- dash of salt
FROSTING
- 2 tablespoons instant espresso powder (I use Medaglia D’ Oro brand. If you can’t find espresso powder, you can use finely ground instant coffee.)
- 2 tablespoons amaretto liquor
- 2 tablespoons water
- 1 teaspoon pure vanilla extract
- 1 cup non-hydrogenated vegetable shortening
- 3 cups powdered sugar
GARNISH (OPTIONAL)
- 12 fresh raspberries
- 12 small mint leaves
- ½ cup ground bittersweet chocolate or raw cacao nibs
Directions
To make the Vanilla Cupcakes: Preheat the oven to 350 degrees F. Line 1 (12-cup) cupcake pan with 12 cupcake liners.
In a large bowl, whisk together flour, sugar, baking soda, and salt. In a separate bowl, whisk together nondairy milk, oil, vinegar, and vanilla. Pour the wet mixture into the dry mixture and whisk until just combined. Do not over mix.
Fill the cupcake liners about two-thirds full with batter. Bake for 16 to 18 minutes, or until a toothpick inserted in the center of the cupcake comes out clean with a few crumbs clinging to it. Cool the cupcakes completely before frosting.
To make the Espresso Soak: In a small bowl, whisk amaretto and espresso powder until espresso dissolves. Set aside.
To make the Raspberry Sauce: In small saucepan, cook raspberries and agave over medium heat until raspberries wilt down. Let simmer on low for 5 minutes until the mixture becomes a pourable consistency. Remove from heat and mix in vanilla, lemon juice, cinnamon, and salt. Taste and adjust sweetness by adding more agave if necessary. Let cool in refrigerator.
To make the Frosting: Combine espresso powder, amaretto, water, and vanilla in small bowl and mix or swirl bowl until espresso powder has dissolved (about 1 minute). Using a handheld or stand mixer, beat the shortening until smooth. With the mixer running on low, add powdered sugar and beat to incorporate. Add 1 tablespoon of espresso liquid at a time, as needed, until it reaches desired frosting consistency and tiramisu flavor. Beat on high for 2 more minutes until light and fluffy.
To assemble the cupcakes: Using a spoon, cut out a small hole from the top of each cupcake (scoop out about 1 tablespoon of cake) and discard. In the hole of the cupcake, layer approximately 1 teaspoon of the Espresso Soak, 1 tablespoon of the Raspberry Sauce, 2 teaspoons ground chocolate, and piped frosting on top. Garnish with a raspberry and mint leaf. Enjoy!
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