Vegan baked vanilla Cupcakes with Raw raspberry icing!

Vegan baked vanilla Cupcakes with Raw raspberry icing!

I made these cupcakes for my boyfriend the other night. He asked me if I could make him vanilla cupcakes and so I did these really easy-to-make cupcakes... But once they were out of the oven, I noticed I didn't have any powdered sugar for the icing. This is how I came up with this super healthy Raspberry Icing, which has way less processed sugar than any other traditional icing, since it's raw vegan and yet it is still really tasty! It's boyfriend approved. ;)


Here is the recipe for the cupcakes:

1 cup almond milk, or soy milk
1 tsp apple cider vinegar
1 1/4 cups all purpose unbleached flour
1 tsp baking powder
1 tsp baking soda
dash of salt
1 cup vegan butter or margarine
3/4 raw cane sugar
2 tsp. vanilla extract

1. Preheat oven to 350 degrees. Line muffin pan with cupcake liners.
2. Whisk the almond milk and vinegar in a bowl and set aside for a few minutes to get good and curdled.
3. Sift the flour, baking powder, baking soda, and salt into a large bowl and mix.
4. In a separate large bowl, use a handheld mixer at medium speed to cream the margarine and sugar for about 2 minutes until light and fluffy. (Don’t beat past 2 minutes and if you don't have an electric mixer, use a whisk and make sure the butter is soft before mixing.) Beat in the vanilla, then alternate beating in the almond milk mixture and dry ingredients, stopping to scrape the sides of the bowl a few times.
5. Fill cupcake liners two-thirds of the way and bake for 15 to 20 minutes. Transfer to a cooling rack, and let cool completely before frosting.

Icing:

1/2 cup frozen raspberries, leave on the counter for a few min to let them unfreeze.

1/4 cup extra virgin coconut oil, softened

1 1/2 tb spoon. agave nectar

1/4 cup raw cashews

1/4 cup filtered water, or more, depends how soft you want the icing

Put all of these ingredients in a blender, and mix well. Be sure that your raspberries are room temperature before mixing in the coconut oil, as the oil might get into clumps and won't give a smooth texture. Spread onto cooled cupcakes. If you let the icing in the fridge for a few minutes, it will solidify a bit and will be easier to spread. 

* These will keep for a few days if kept in a container in the fridge. :)

Much Love 

F&A

XOXO