Raspberry Tiramisu Cupcakes

chefchloe.com

Lisa Deckard

subheading: VANILLA CUPCAKES:

1 ½ cup all-purpose flour

1 cup sugar

1 teaspoon baking soda

½ teaspoon salt

¾ cup soy, almond, or rice milk

½ cup canola oil

2 teaspoons pure vanilla extract

2 tablespoons white or apple cider vinegar

subheading: ESPRESSO SOAK:

⅓ cup amaretto

1 tablespoon instant espresso powder

subheading: RASPBERRY SAUCE:

1 cup raspberries (fresh or frozen)

½ cup agave or sugar

1 teaspoon pure vanilla extract

1 teaspoon lemon juice

⅛ teaspoon cinnamon

dash of salt

subheading: FROSTING:

2 tablespoons instant espresso powder (I use Medaglia D’ Oro brand. If you can’t find espresso powder, you can use finely ground instant coffee.)

2 tablespoons amaretto liquor

2 tablespoons water

1 teaspoon pure vanilla extract

1 cup non-hydrogenated vegetable shortening

3 cups powdered sugar

subheading: GARNISH (OPTIONAL):

12 fresh raspberries

12 small mint leaves

½ cup ground bittersweet chocolate or raw cacao nibs

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