Chocolate-Raspberry Cupcakes
4

Serves 12

These vegan treats are perfect with a light spreading of fruit-sweetened raspberry jam instead of frosting.

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    Ingredients: 
    • 3/4 cup unbleached white flour
    • 1/2 cup whole wheat pastry flour
    • 1/4 cup unsweetened cocoa powder
    • 1 1/2 teaspoon powdered egg-replacer (such as Ener-G)
    • 1 teaspoon baking powder
    • 1/2 teaspoon baking soda
    • 1/4 teaspoon salt
    • 1/3 cup canola oil or high-heat sunflower oil
    • 2/3 cup pure maple syrup
    • 1 teaspoon vanilla extract
    • 1/4 cup plain unsweetened soy milk
    • 1 teaspoon apple cider vinegar
    • 1/4 cup fruit sweetened raspberry jam, more for spreading (optional)
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    Method: 

    Preheat oven to 375°F. Line twelve 2 1/2-inch muffin-tin cups with paper liners.

    In a medium bowl, combine flours, cocoa powder, egg-replacer, baking powder, baking soda and salt.
    In the large bowl of an electric mixer, beat oil with maple syrup on medium speed for 1 minute. Add vanilla and beat until well combined. On low speed, alternately beat in flour mixture and soy milk, beginning and ending with flour mixture. Beat in the apple cider vinegar.

    Spoon one-third of the batter into muffin cups. Spoon one teaspoon raspberry jam into the center of each cup. Spoon remaining batter evenly over raspberry jam.

    Bake 20 to 25 minutes, or until done when tested with a toothpick. Turn cupcakes out onto a wire rack to cool completely.

    If desired, lightly spread some fruit sweetened raspberry jam over the tops of the cupcakes prior to serving.

    Nutritional Info: 
    Per Serving:160 calories (50 from fat), 6g total fat, 0.5g saturated fat, 0mg cholesterol, 190mg sodium, 26g carbohydrate (0g dietary fiber, 14g sugar), 2g protein
    Special Diets: 

    Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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