That's certainly a wonderful excuse to bake, right?
Vegan, sweet, and delicious (perhaps even a little guilt free?), she will have a ball with these frosting-less, tasty treats!
Chocolate Raspberry Cupcakes
1 1/2 cups flour
3/4 cup sugar
1 teaspoon baking soda
1/2 teaspoon salt
1/3 cup cocoa
1 1/2 tablespoons vanilla
1/3 cup coconut oil
1/2 cup unsweetened applesauce
1 tablespoon distilled apple cider vinegar
1 cup water
1/2 teaspoon cinnamon
1/2 cup raspberry preserves (Bonne Maman is the best!)
Polaner's All Fruit Spreadable Raspberry Preserves for topping
Preheat oven to 350 degrees and line a 12 cup muffin tin with paper liners.
Mix dry ingredients and wet ingredients separately.
Fill the liners almost to the top.
Place into the oven for about 30-33 minutes.
Cool for five minutes.
Spread a thin layer of Polaner's raspberry preserves over each cake.
Serves 12 hungry chocoholics.
|There will be lumpy bits, but that's just the raspberries talking!|
|Filled all the way to the top, off these go into hot, ready oven.|
|33 minutes later, voila! They are ready to be cooled.|
|Wait! Isn't there one missing?|
|Why yes! I do believe it's appropriate to sample one. :)|
|Birthday Mommy enjoyed hers!|
|And my brothers did as well!|
A fun, but very exuberant afternoon for all!
Making, baking, and carrying fresh smelling cupcakes on the bus and straight through downtown, wasn't sure if I would make it out with one little treat.
Every stranger wanted a sweet treasure for their own.
But it was Mommy's day once again.
She gets two holidays in a single month.
FYI: Cupcakes super duper moist. May either do 1/3 cup of applesauce or minimize amount of coconut oil.
Either way, not a bad experiment! My first time creating a new recipe and certainly there will be more to come.
Happy birthday Mommy! Half a century now!!!! :)