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:
the STUFF
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!
the STUFF
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!
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