“Mmmmmm c u p c a k e s !! Gotta lov’em,” says my fellow Veggie Life magazine food writer Shanna Masters when I asked her for her favorite cupcake recipe. “Try these out! They are very moist and fudge-y luscious vegan cupcakes adapted from a recipe in The Grit Cookbook (Hill Street Press, 2001) by Jessica Greene and Ted Hafer, owners of The Grit, a hip and happening vegetarian eatery in Athens, Georgia…….” There are no eggs, yet the use of the vinegar gives that light texture that is positively addictive. Use a great cocoa powder, like Valhrona or Sharffen Berger. These are one of the rare cupcakes that tastes great without the frosting. A perfect summer cupcake.
Makes 16 standard-size cupcakes
- 1 1/4 cups all-purpose flour
- 3/4 cup sugar
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup strong, cold coffee
- 1/4 cup light olive oil or other mild oil
- 2 tablespoons raspberry vinegar
- 1 1/2 teaspoons vanilla extract
- 1/3 cup fresh or thawed unsweetened frozen raspberries
Vanilla Icing (optional)
- 1 cup powdered sugar
- 1 tablespoon softened butter or margarine
- 1/2 teaspoon vanilla
- 8 or more fresh or thawed unsweetened frozen raspberries
Preheat the oven to 350°. Lightly spray or oil one 12-cup muffin tin and one 6-cup muffin tin, or use paper liners.
In a large mixing bowl, whisk together flour, sugar, cocoa, soda, and salt. In a separate bowl or oversized measuring cup, mix the coffee, oil, vinegar, vanilla, and berries. Pour into the dry ingredients, stirring with a spatula just until mixed, breaking up berries.
Divide batter evenly between muffin cups (if you like, you can put one raspberry on top for decoration if you are not using the frosting). Bake for about 22 minutes, until a cake tester or toothpick inserted into the center of a muffin comes out clean. Cool cakes in the pan on a rack for about 15 minutes before removing. (Cool completely before frosting, if using, or dust with powdered sugar.)
To make icing: In a medium mixing bowl, combine powdered sugar, butter or margarine, vanilla, and 4 or 5 of the raspberries. Using an electric mixer, beat until smooth, adding more berries, one at a time, until desired texture is achieved. Swirl icing on top of the cooled cupcakes.
Recipe copyright Shanna Masters adapted from The Grit Cookbook (Hill Street Press, 2001)
Text copyright Beth Hensperger 2017
Please enjoy the recipe and make it your own. If you copy the recipe and text for internet use, please include my byline and link to my site.