Sweetheart Raspberry Lemon Cupcakes
Yields 18 cupcakes
Per 1 cupcake
1⁄2 cup vegan margarine, softened
1 cup sugar
1⁄2 teaspoon vanilla
2⁄3 cup soy milk
3 tablespoons lemon juice
Zest from 2 lemons
13⁄4 cups flour
11⁄2 teaspoons baking powder
1⁄2 teaspoon baking soda
1⁄4 teaspoon salt
3⁄4 cup diced raspberries, frozen
Preheat oven to 350°F and grease or line a cupcake tin.
Beat together the margarine and sugar until light and fluffy, then add vanilla, soy milk, lemon juice, and zest.
In a separate bowl, sift together the flour, baking powder, baking soda, and salt.
Combine flour mixture with wet ingredients just until mixed. Do not overmix. Gently fold in diced raspberries.
Fill cupcakes about 2⁄3 full with batter and bake immediately for 16–18 minutes or until done.
Raspberry Cream Cheese Frosting
To make Raspberry Cream Cheese Frosting simply combine half a container of vegan cream cheese with 1⁄2 cup raspberry jam and 6 tablespoons of softened vegan margarine. Beat until smooth, then add powdered sugar (you’ll need about 21⁄2 cups) until a creamy frosting forms.