Raspberry Cupcakes

These vegan Raspberry Cupcakes prove that if you are a vegan, or cooking for a vegan, the diet does not have to be boring.

The combination of coffee, chocolate and raspberry is a favorite of mine and I am sure these vegan cupcakes will soon become favorites of yours as well.

I think thee is enough flavor in the cupcakes that they don't need frosting. A light dusting of confectioners (icing) sugar before serving should be sufficient.

Don't be scared off making these because they require raspberry puree. All you need is to blend or put raspberries through a sieve to have raspberry puree within seconds.

Prep Time	Cooking Time	Servings	Difficulty
15 minutes	15 minutes	18	Medium

Ingredients

• 2 cups whole wheat flour
• 1 cup flour
• 3/4 cups sugar
• 2 tsp baking soda
• 1/2 cup cocoa powder
• 1/4 cup applesauce
• 1/2 tsp vanilla essence
• 2 tbsp vinegar dissolved in 1/4 cup water
• 3/4 cup brewed espresso
• 3/4 cup raspberry puree

Method

Preheat oven to 350F (175C).

Line cupcake tray with cupcake liners.

Mix together flour, sugar, baking soda and cocoa in a large mixing bowl.

Slowly incorporate applesauce and vanilla, and then vinegar in water, coffee and raspberry puree.

Spoon mixture into cupcake trays.

Bake for 15 minutes or until a skewer inserted in the center of a cupcake comes out clean.

Let cool in the pans for 5 minutes, then remove cupcakes from the pan and place on a wire rack to cool completely.