Vanilla Cupcakes with Raspberry Buttercream Frosting

Vanilla Cupcakes with Raspberry Buttercream Frosting

Ingredients:
Cupcakes:
All-purpose flour
Corn flour
Confectioners' sugar
Baking powder
Salt
Shortening
Milk
Vanilla
Soy yogurt

Raspberry Buttercream Frosting:
1 tablespoon vegetable shortening
1 tablespoon Earth Balance margarine, softened
1 tablespoon raspberry jam or preserves
1/8 teaspoon almond extract
½ cup confectioners' sugar

Directions:
To make the cupcakes: Preheat the oven to 350°F and line a muffin pan with paper liners.
Stir together the all-purpose flour, corn flour, confectioners' sugar, baking powder, and salt until combined. Add the shortening, milk, vanilla, and yogurt and beat with an electric mixer at medium speed, scraping the mixture from the sides often, until just blended.
Divide the batter equally among the lined muffin cups. Bake for 20 to 22 minutes until a toothpick inserted into the center of a cupcake comes out clean. Let cool.
To make the frosting: Beat together the shortening, margarine, jam, and almond extract with an electric mixer until thoroughly combined. Add the confectioners' sugar and whip until smooth.
Frost the cooled cupcakes using all the frosting.