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Raspberry Lemonade Cupcakes

These cupcakes won most captivating cupcake AND best in show at the 2014 Toronto Vegetarian Association’s Totally Fabulous Vegan Bake-off in Toronto, Ontario, Canada!

Heather O'Shea and three friends, all dressed in red vintage style dresses with vintage style aprons, standing together with one hand on their hips.
Display of cupcake entry entitles "Jazzberry Lemonade Cupcakes" with a plate of three cupcakes, and some candy rasperries & lemon slices in a cocktail glass.
Friend and Heather standing together. Heather's excited and surprised face the moment they announced that her cupcakes won the "most captivating cupcake" category.
Heather holding her prize for most captivating cupcake.
Heather and Friend. Heather's shocked face and friend jumping with arms up in excitment at the announcement that Heather's cupcakes won best in show.
Heather standing behind the prizes won for best in show and most captivating cupcake.
Raspberry Lemonade Cupcakes
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Raspberry Lemonade Cupcakes

Recipe by Heather O'Shea
0.0 from 0 votes
Course: Dessert
Servings

12

servings

Ingredients

  • Lemon Cake

  • 1/3 cup canola oil

  • 3/4 cup sugar

  • 1/4 cup coconut or other non-dairy yogurt

  • 1/3 cup almond or other non-dairy milk

  • Juice & Zest of 1 & 1/2 lemons

  • 1 & 1/4 cups of all-purpose flour

  • 1/2 tsp baking powder

  • 1/2 tsp baking soda

  • 1/4 tsp salt

  • Raspberry Filling

  • 1/4 cup rasperries (frozen is fine, thaw before use)

  • 2 tbsp beet puree (steamed beets, pureed until smooth)

  • 2 tbsp icing sugar

  • 1 tbsp Becel Vegan or other soft vegan margerine

  • Pink Lemonade Frosting

  • 1/2 cup vegetable shortening

  • 1/2 cup Earth Balance vegan butter

  • 4 cups icing sugar

  • Juce & Zest of 1 lemon

  • 1 tsp beet puree

Directions

  • Preheat the oven to 350F. Mix together the oil, sugar, coconut yogurt, almond milk, lemon juice, and lemon zest.
  • Sift in the flour, baking powder, baking soda, and salt.  Stir to combine. Do not over mix.
  • Blend the ingredients for the filling in a Sonic Chopper or blender until smooth. 
  • Put one spoonful of lemon cake batter in to each cupcake liner, then a spoonful of raspberry filling in the centre of each cupcake.  Cover the raspberry filling with another spoonful of cake batter.
  • Bake for 22-23 minutes. Allow to cool completely before frosting.
  • Using a stand mixer or hand mixer, beat the shortening and margarine together until well mixed and fluffy.  Add the remaining ingredients and continue to beat until there are no lumps.  

    Note: This makes enough icing to frost at least 24 cupcakes so you can either make a double recipe of cupcakes, a half recipe of icing, or you can do what I do and freeze the leftover icing for next time.
  • When the cupcakes are completely cool, frost with Pink Lemonade frosting and garnish with a raspberry.