White Chocolate Raspberry Cupcakes

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White Chocolate Raspberry Cupcakes Makes 12 cupcakes. ingredients: Cupcakes:
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup granulated sugar
1/4 cup brown sugar, packed
4 ounces white chocolate, melted
1/3 cup oil
1/2 cup soy milk
1/2 cup coconut milk
2 teaspoons vanilla extract
1/2 teaspoon finely grated lemon zest Filling:
8 ounces frozen raspberries
1 tablespoon water
3 tablespoons sugar
1 teaspoon lemon juice
1 tablespoon cornstarch mixed with 1/4 cup water Frosting:
If you're brave, try this recipe (and let me know how it turns out!). If you want something less complicated, use American buttercream, instructions below. 1/2 cup butter or margarine, softened
1/3 cup cream cheese or tofutti cream cheese
3 to 3 1/2 cups confectioners' sugar
1/2 vanilla bean, seeded, or 1 teaspoon vanilla extract
1 tablespoon soymilk
6 ounces white chocolate, melted
12 fresh raspberries directions: Preheat oven to 350ËšF. In a large bowl, sift together flour, baking powder, baking soda, and salt. Add sugar and brown sugar and mix. Slowly mix together melted chocolate and oil. Whisk together soy milk, coconut milk, lemon zest, and vanilla. Make a well in the center of the dry ingredients and pour in the wet ingredients. Mix until relatively smooth. Fill cupcake liners with a scant 1/4 cup of batter (should be just under 2/3 of the way full - my cupcakes overflowed, so err on the under-filled side here). Bake for 20-25 minutes or until golden, and toothpick inserted in the center comes out clean. Transfer to cooling rack and allow to cool completely. To make filling, combine frozen raspberries with water, sugar, and lemon juice in a small saucepan. Cook over medium heat until raspberries begin to break down. Add 1 tablespoon cornstarch mixture and bring to a simmer. Remove from heat, and strain mixture through a fine

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