Sunday, March 28, 2010

Recipe of the Week - Fresh Raspberry Vegan Cupcakes

Week 37

A good friend was hired to be a personal chef for a Vegan client.  I don't know much about the Vegan diet but I decided to contribute a Vegan cupcake recipe this week.  Vegan recipes have a reputation for being a bit bland, so I chose one that is fruit-infused for lots of flavor.  I do not know where to find the Vegan cream cheese, but if anyone out there has that information, please post a comment. 

Fresh Raspberry Vegan Cupcakes

1 3/4 cup all-purpose flour
1 teaspoon baking soda
1 cup sugar
1/2 cup chopped walnuts
1/4 cup applesauce
1/4 cup soy yogurt
1/4 cup vegetable oil
1/2 teaspoon vanilla
1 cup crushed fresh raspberries

Mix together flour, baking soda, sugar and nuts in a bowl.  In another bowl, beat together applesauce, soy yogurt, flavoring and oil until well blended.  Add raspberries and beat at slow speed of mixer until berries are partially broken.  Beat in flour mixture slowly until smooth, but pieces of berries are still visible.

Pour batter into greased muffin tins with cupcake liners, fill half-full.  Bake at 350 degrees for 22-26 minutes.

Vegan Cream Cheese Frosting

1 container Tofutti Better-Than-Cream-Cheese
1/2 cup soy margarine
2 cups powdered sugar
1 tsp vanilla extract
1 1/2 tsp lemon juice


GreenVeganMum said...

In New England, vegan cream cheese can be found at Whole Foods. Some of the Stop & Shop markets have it, but some don't.

Rooted Vegan said...

Just thought you might want to know that we linked to you today.

Anonymous said...

You can find the Vegan Cream Cheese and Vegas Margarine at your local Trader Joes.