Hello there! I’m super excited about these cupcakes, because in addition to being delicious and vegan (code: healthier) they have a surprise center! I bought a cupcake corer when I started med school last Fall, but school and classes got in the way and anywho this is my first time using it (but will NOT be the last!).
Taste-wise these cupcakes are fluffy vanilla cupcakes and the top is filled with a vanilla buttercream with a hint of cinnamon. I love the kick that cinnamon brings to any sweet dish, and might even add some to the cupcake stump next time. Every part of this cupcake is vegan friendly, and no part of it makes me eat it and think: ew this is for sure vegan. I didn’t always eat vegan desserts so I promise I have tasted *both* kinds and the vegan ones are not just healthier but often tastier because they are lighter (yes! gasp, a light cake). When you bite into the cake, the filling oozes into your mouth creating extra texture and deliciousness.
The center of the cupcake is filled with raspberry jam. Specifically, I used Bonne Mama raspberry preserves. I got them at Safeway, but I think they exist everywhere.
To prep the cupcakes for filling, I first cutholes out of the cupcakes using the cuisipro cupcake corer. I cooled the cupcakes after baking, then put the cupcake corer in the center, pushed down, and twisted, then pulled up. And Voila! A disk of cupcake was sucked into the cupcake corer and there was a hole in the cupcake like this:
Then I filled the cupcakes with the jelly using a spatula (spoon, whatever works for you).
Now the cupcakes are totally ready to be frosted! I used the Oasis 1A tip (first time using this tip too!) to pipe out my vanilla cinnamon frosting. I topped it off with a fresh raspberry, and glazed it with an apricot fruit glaze to make the raspberry shiny. The glaze took all about 5 minutes to make, basically boiling some apricot preserves with 1 tablespoon of water until it mixes into a liquidy glaze. I did this in a mini pyrex bowl right on top of my stove so I didn’t have to wash an extra bowl and could store it in the same bowl I heated it in.
Finishing off the cupcake, I sprinkled it with edible Wilton gold star sprinkles. PS I just got these gold stars in silver recently and am excited to try them on some champagne strawberry cupcakes soon!
Since the cupcakes were a gift, I put them in a four-cupcake box with a see-through center and tied it off with a ribbon. I like the see-through box because then I can see if I’m pressing the box too far and squishing the raspberry into the icing. It didn’t squish too much but with the box on, the raspberries were touching the box top.
Here is the youtube video I watched to tie the ribbon into a bow! Super easy to follow.
- 1.5 cups all purpose flour
- 1 cup granulated sugar
- 1 teaspoons baking soda
- ½ teaspoon salt
- 1 cup soy milk (or almond / rice milk)
- ½ cup canola oil
- ⅛ cup white vinegar
- 1 tablespoon pure white imitation vanilla extract
- ⅔ cup non-hydrogenated vegetable shortening*
- ½ cup vegan margarine**
- 3 tablespoons soy milk (or almond milk)
- 3 cups sifted powdered sugar
- 1 teaspoon vanilla
- Bonne Maman raspberry preserves
- ¼ cup peach preserves
- 1 tablespoon water
- Preheat oven to 350 degrees F. Line cupcake tin with cupcake liners.
- Mix dry ingredients together in a large bowl. Mix wet ingredients separately in a wet bowl. Add wet ingredients to dry ingredients and mix well with a spatula until just combined.
- Use cookie dispenser to add batter to each cupcake liner. Add about 1.5 scoops per cupcake if you are using the 1.5 tablespoon dispenser.
- Bake until toothpick inserted to center of cupcake comes out clean (about 25 minutes).
- Beat shortening till smooth with electric hand mixer. Add the rest of the frosting ingredients, and beat until light and fluffy, about 2 minutes on high.
- Heat mixture of water and peach preserves on stove on medium-high till boiling and preserves have started to blend into the water so it isn't chunky anymore. Stir. This takes a few minutes.
- After cupcakes are cool, use cupcake corer to cut centers out of cupcake. Fill holes with raspberry preserves. Put frosting in a 12 inch piping bag (do it in batches so the bag does not overflow) and use 1A tip to pipe swirls on cupcakes. Top with raspberry and glaze with fruit glaze. Sprinkle gold stars.
*for non-hydrogenated vegan shortening, I used Spectrum
Recipe is for 12 cupcakes
Recipe for cupcake stumps and frosting are adapted from Chloe Coscarelli's book Chloe's Vegan Desserts, which I highly recommend for healthier baking!