So I went to the farmer’s market yesterday (remember?), and I bartered for berries – raspberries to be exact.  Well, today I am going on a picnic (the festival has started in town this past weekend – lots of free music).  The first thing I am trying to decide is what dessert to bake, of course.  I’ve decided on cupcakes; they are perfect for picnics.  Now to decide what type of cupcake. My mom always has these dark chocolate-raspberry filled candy bars.  They are … just so good.  I have raspberries.  I have coco powder.  How convenient.  And I have white chocolate nibs.  Hmm … I also have some coconut and almonds.  Almond Joy (my nickname in high school) is one of my favorites.  As always, now I cannot decide.  And as always, I am going to make both: Almond Joy Cupcakes & Raspberry-White-Chocolate-Chocolate Cupcakes: 


12 (Vegan) Chocolate Cupcakes 
1 cup all purpose flour
2 tablespoon Cornstarch
1 cup Sugar
½ teaspoon Salt
1 teaspoon Baking Soda
3 tablespoons Instant Chocolate Pudding Mix
½ cup Coco Powder
1/3 cup Olive Oil
1 tablespoon Vanilla
1 cup cold water
1 teaspoon white vinegar

12 Raspberry-White Chocolate Cupcakes
2/3 cup Raspberries
½ cup White Chocolate nibs
12 Almond Joy Cupcakes
½ cup Shaved Almonds
½ cup Coconut
¼ cup Butter

what TO DO

…in a medium bowl
shift together flour and cornstarch
(this makes a homemade cake flour)
Add sugar, salt, baking soda, pudding & coco powder
(if you do not have pudding mix, that’s okay, but the pudding mix makes the cupcakes super moist)

…in a large bowl
whisk together olive oil, water, white vinegar & vanilla
keep whisking & gradually add in the dry ingredients 

Raspberry White Chocolate Cupcakes
mix the raspberries & white chocolate
add to the chocolate cupcake batter
heat oven to 350 F
line or grease a cupcake pan
pour the batter until each cupcake is 2/3rds full
bake for about 20 mins.
(until a toothpick comes out clean)

Almond Joy Cupcakes
mix the almonds into the chocolate cupcake batter
melt the butter and mix with the coconut
line or grease a cupcake pan
pour the batter until each cupcake is 2/3rds full
spoon the coconut atop each cupcake
bake at 350 F for about 20 mins.
(until a toothpick comes out clean)

Eat immediately!

File Size: 662 kb
File Type: pdf
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File Size: 476 kb
File Type: pdf
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Deborah H.
06/20/2012 1:01pm

This one's going in my cookbook! I can't believe these are vegan.


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