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White Chocolate Frosted Cupcakes with Raspberry Filling

What you need: 

Cupcakes:
1/2 cup nondairy milk (I use soy)
1/2 cup coconut milk beverage (not from can)
1 tablespoon vinegar
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
3/4 cup granulated sugar
1/3 cup oil
2 teaspoons vanilla extract
1/2 teaspoon lemon extract
6 ounces white chocolate Filling:
1/2 cup melted seedless raspberry jelly
1/2 cup frosting (see recipe below) Frosting:
1/2 cup vegan margarine
1/3 cup vegetable shortening
3 to 4 cups powdered sugar
8 ounces white chocolate
1 teaspoon vanilla extract
1-2 tablespoon nondairy milk or coconut milk

fresh raspberries or gumdrops, for topping

What you do: 

1. For cupcakes, preheat oven to 350 degrees F. Mix nondairy milk and coconut milk beverage with vinegar and set aside to curdle. In a large bowl, sift together flour, baking powder, baking soda, and salt. Add sugar and mix. Whisk together curdled milk mixture with the lemon extract, oil and vanilla.
2. Melt the white chocolate slowly in the microwave, heating it 30 seconds at a time, then stirring, and repeat until it has a smooth texture. Mix wet and dry ingredients until relatively smooth, being careful to not over mix. Fold in melted chocolate. Fill cupcake liners with 3/4 cup batter. Bake for 20-25 minutes or until a toothpick inserted comes out clean. Allow to cool completely before frosting.
3. For filling, combine raspberry jelly and frosting until creamy. You can fill the cupcakes using a special tip made for filling baked goods, or cut out small cones from tops of cupcakes, adding filling, and then putting the top back in place. The holes should be approximately 1/2″ across and 1/2″ deep. If you have the filling tip, insert it into the middle of the cupcake and fill it with about a tablespoon of frosting or to your preference.
4. For frosting, beat margarine and shortening until fluffy. Slowly add powdered sugar, 1/2 cup at a time, until creamy. Melt white chocolate as before, and add to frosting and mix well. Add vanilla extract and milk, and beat until fluffy, smooth texture is achieved. Add more sugar or milk to obtain the best texture.
5. Pipe frosting onto cooled, filled cupcakes, and then top each cupcake with a raspberry or a gumdrop. I often use fruit powders to flavor and/or color cupcakes, frostings, and other desserts.
Source of recipe: This was modified from http://www.loveandoliveoil.com/2008/12/white-chocoalte-raspberry-cupcake...

Preparation Time: 
15-20 minutes, Cooking time: 16-20 minutes
Cooking Time: 
16-20 minutes
Servings: 
18
Recipe Category: 

SO HOW'D IT GO?

Could you tell me how you get your frosting to stay so perfect? No hatter what I do my frosting always melts away. I'm now too ashamed to make cupcakes for my firends! Frown

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I've been planning on making these for a month for a wedding reception.  They decided that instead of wedding cake they would have friends bring cupcakes.  I was planning on doing a test batch, but I didn't.  The above recipe only made 9 cupcakes for me.  I'm so glad I have enough ingredients to do another batch.  I sure hope these are wonderful, because they are a lot of work, and to have to do it twice is very annoying.  Not sure if I should do a double batch of the frosting or not???

Also there are two different baking times listed.  I'm starting low and going up from there.

Crossing my fingers that this turns out alright and that I actually get some sleep!

JJ :-)

Sorry it only made 9 for you. When I made it I got 18. I am guessing maybe we used different amounts of batter? I would at least expect a dozen from this recipe.

Please let me know how they turned out. When we've made them our non-vegan family members have had nothing but good things to say about them.

For the frosting, it would depend on how much you put on each cupcake. I had a little leftover from doing 18, but it probably will depend on how much you use on each one. If you plan to go really heavy on the frosting, you may want to make a little extra.

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I've been planning on making these for a month for a wedding reception.  They decided that instead of wedding cake they would have friends bring cupcakes.  I was planning on doing a test batch, but I didn't.  The above recipe only made 9 cupcakes for me.  I'm so glad I have enough ingredients to do another batch.  I sure hope these are wonderful, because they are a lot of work, and to have to do it twice is very annoying.  Not sure if I should do a double batch of the frosting or not???

Also there are two different baking times listed.  I'm starting low and going up from there.

Crossing my fingers that this turns out alright and that I actually get some sleep!

JJ :-)

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