- Serves: People
- Prep Time:
- Cooking:
- Calories:
- Difficulty: medium
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Tom's Chocolate Balsamic Raspberry Cupcakes
Ingredients
Directions
- Preheat oven to 350 degrees F. Line muffin pan with paper liners.
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- Whisk together the soy milk and vinegar, set aside for 5 minutes. Whisk in sugar, oil, and vanilla. In a separate bowl, sift together the flour, almond meal, cocoa powder, baking soda, baking powder, and salt. Make a well in the center of dry ingredients and pour in soy milk mixture. Stir until just smooth.
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- Pour into liners, filling each with 3 tablespoons of batter (cups should be no more than 2/3 full). Bake 18-20 minutes, or until a toothpick inserted into the center comes out clean. Transfer to a cooling rack and let cool completely.
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- Separate out 12 raspberries for garnish and set aside. Gently toss remaining raspberries with 1 tablespoon sugar and 1 tablespoon balsamic vinegar. Set aside and allow to macerate for 15-20 minutes. Roughly mash berries with a fork until no large chunks remain.
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- Cream butter until smooth and fluffy, 2-3 minutes. Add 1 cup powdered sugar and cocoa powder and beat until combined. Mix in raspberry mixture. Continue adding sugar, 1/2 cup at a time, mixing well after each addition. Continue beating until light and fluffy, about 3-5 minutes. Spread onto cooled cupcakes.
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- NOTE: Try using our new Dark Chocolate Orange Balsamic Vinegar and substitute orange's or mandarin's in place of the raspberries.
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