Food recipes
Chocolate Raspberry Cupcakes
Chocolate Raspberry Cupcakes Ingredients: butter, without salt soymilk, original and vanilla, unfortified vanilla extract wheat flour, white, all-purpose, unenriched leavening agents, baking powder, double-acting, sod...
Chocolate Raspberry Cupcakes
Ingredients:
butter, without salt
soymilk, original and vanilla, unfortified
vanilla extract
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
sugars, granulated
applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)
spartan, real semi-sweet chocolate baking chips,
raspberries, raw
Directions:
Preheat the oven to 350F.
Beat the butter substitute, sugar, and vanilla with an electric mixer until fluffy, about 3-5 minutes, in a large bowl.
Mix the flour, baking powder, and salt in a separate bowl.
Add dry ingredients to butter mixture.
Mix until blended.
Stir in the soy milk.
Beat for 30 seconds on low speed.
Turn the mixer up to medium speed and beat for 2 minutes.
Add applesauce.
Beat for 2 more minutes.
Fold in the crushed cookies and raspberries.
Fill lined or greased cupcake tin three-quarters full.
Bake for 20 minutes or until a toothpick inserted in the center of cupcakes comes out clean.
Cool completely before frosting.
Ingredients:
butter, without salt
soymilk, original and vanilla, unfortified
vanilla extract
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
sugars, granulated
applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)
spartan, real semi-sweet chocolate baking chips,
raspberries, raw
Directions:
Preheat the oven to 350F.
Beat the butter substitute, sugar, and vanilla with an electric mixer until fluffy, about 3-5 minutes, in a large bowl.
Mix the flour, baking powder, and salt in a separate bowl.
Add dry ingredients to butter mixture.
Mix until blended.
Stir in the soy milk.
Beat for 30 seconds on low speed.
Turn the mixer up to medium speed and beat for 2 minutes.
Add applesauce.
Beat for 2 more minutes.
Fold in the crushed cookies and raspberries.
Fill lined or greased cupcake tin three-quarters full.
Bake for 20 minutes or until a toothpick inserted in the center of cupcakes comes out clean.
Cool completely before frosting.