Food recipes
Vegetable Earth Raspberry Buttercream Frosting
Vegetable Earth Raspberry Buttercream Frosting
Ingredients:
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.
Per cupcake (without frosting): 136 Calories | 1 g Protein | 6 g Total fat | 1 g Saturated fat | 0 g Monounsaturated
fat | 19 g Carbohydrates | 1 g Fiber | 8 g Sugar | 59 mg Calcium | 1 mg Iron | 181 mg Sodium
Per cupcake (with frosting): 178 Calories | 1 g Protein | 8 g Total fat | 2 g Saturated fat | 0 g Monounsaturated fat
| 25 g Carbohydrates | 1 g Fiber | 14 g Sugar | 59 mg Calcium | 1 mg Iron | 191 mg Sodium
Lemon Cornmeal Cake with Lemon Glaze and Blueberry Sauce
MAKES 12 SERVINGS
This is my anytime pick-me-up cake. I’m not an emotional eater, but something
about the process of making, baking, and eating this cake just lifts my spirits. Not
only that, but this is one of my favorite cakes to share. I certainly can’t eat 12
servings all by myself, so whenever I make this cake I usually slice it up, wrap up
the pieces with a little blueberry sauce on the side, and give them to friends, co-
workers, or classmates—just about anyone I come into contact with during the day.
Seeing the look of joy on their faces lets me know that my spirit isn’t the only one
lifted by a good slice of cake made with love.
LEMON GLAZE
1½ cups confectioners’ sugar
3 tablespoons fresh lemon juice
CAKE
Ingredients:
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.
Per cupcake (without frosting): 136 Calories | 1 g Protein | 6 g Total fat | 1 g Saturated fat | 0 g Monounsaturated
fat | 19 g Carbohydrates | 1 g Fiber | 8 g Sugar | 59 mg Calcium | 1 mg Iron | 181 mg Sodium
Per cupcake (with frosting): 178 Calories | 1 g Protein | 8 g Total fat | 2 g Saturated fat | 0 g Monounsaturated fat
| 25 g Carbohydrates | 1 g Fiber | 14 g Sugar | 59 mg Calcium | 1 mg Iron | 191 mg Sodium
Lemon Cornmeal Cake with Lemon Glaze and Blueberry Sauce
MAKES 12 SERVINGS
This is my anytime pick-me-up cake. I’m not an emotional eater, but something
about the process of making, baking, and eating this cake just lifts my spirits. Not
only that, but this is one of my favorite cakes to share. I certainly can’t eat 12
servings all by myself, so whenever I make this cake I usually slice it up, wrap up
the pieces with a little blueberry sauce on the side, and give them to friends, co-
workers, or classmates—just about anyone I come into contact with during the day.
Seeing the look of joy on their faces lets me know that my spirit isn’t the only one
lifted by a good slice of cake made with love.
LEMON GLAZE
1½ cups confectioners’ sugar
3 tablespoons fresh lemon juice
CAKE
Printed from https://recipe.bluelayer.org/recipe/74017/vegetable-earth-raspberry-buttercream-frosting