Raspberry Cupcakes With Raspberry Icing

CupcakesPreheat oven to 350 degrees Fahrenheit.

Add cupcake liners to a muffin tone with a dozen spots plus a Pyrex muffin cup.

In a medium bowl, mix soy milk and apple cider vinegar and let sit for 5 minutes for mixture to curdle.Add sugar, oil, vanilla and almond extract, and raspberry puree and blend well.In a small bowl, mix dry ingredients.

Slowly add the dry ingredients to wet ingredients and mix well.

Pour cupcake batter into muffin tins and place in oven.Bake for 20 minutes.

Let cool for 15-20 minutes.

Meanwhile, prepare icing.Cups fresh or previously frozen raspberriesIn a food processor, blend raspberries.

Press puree through a sieve to separate seeds from puree.Raspberry IcingBlend and mix 3 cups powdered sugar, shortening and raspberry puree with an immersion or hand mixer until well combined.AssemblyAfter cupcakes have cooled, cut the center of each baked cupcake.

(Do not cut all the way down to the base of cupcake, just a little past the middle section) Add 1/2 tablespoon of icing in each center.

Cover each cupcake with the cut out cupcake portion.

There should not be too much a gap but should fit right into the cupcake.Ice each cupcake with a knife or by slowly spooning icing of the top portion of cupcake.Best when consumed the first day, otherwise refrigerate in covered container.