Chocolate Cupcakes with Raspberry Rose Jam

Vegan Chocolate Cupcakes with Raspberry Rose Jam

Ingredients:

Raspberry Rose Jam

• 1 (10 oz) package frozen raspberries
• 1 cup granulated cane sugar
• ½ cup dried rose petals
• 3 tsp lemon juice

Cupcakes

• 1 ½ cups unbleached white flour
• ¼ cup unsweetened baking cocoa
• ¼ cup Leora’s Herbal Cacao Elixir with Turmeric, Cinnamon, Maca, and Black pepper
• ½ tsp baking powder
• ½ tsp baking soda 
• ¼ tsp salt
• ½ cup vegan butter, softened to room temperature
• ½ cup granulated cane sugar
• ½ cup brown sugar
• 1 cup almond milk mixed with 1 Tbsp apple cider vinegar (to make vegan buttermilk)
• 2 Tbsp ground chia seeds, mixed with 6 Tbsp water (to make vegan eggs)
• 2 tsp vanilla extract

Frosting

• 1 cup powdered sugar
• 1 (7.05 oz) pkg Violife Just Like Cream Cheese, softened to room temperature
• ¼ cup vegan butter, softened to room temperature
• 2 tsp vanilla extract
• 1 pkg pink food coloring (optional)

Instructions:

Jam

1. Place raspberries, sugar, rose petals and lemon juice in a large saucepan over medium heat. Stir constantly until sugar is dissolved. Turn heat up to medium high and boil for 2 minutes, stirring constantly. Reduce heat to low and simmer for 10 to 15 minutes, stirring often until jam has thickened. To test for doneness, put a teaspoon of jam on a cold plate and nudge with a spoon. If the jam wrinkles, it is done.
2. Strain jam by pressing through a fine mesh sieve with the back of a spoon to remove seeds and rose petals. Allow to cool completely before filling cupcakes.

Cupcakes

1. Preheat the oven to 350°F. Line a muffin pan with baking cups.
2. In a medium bowl, sift together flour, cocoa, baking powder, and salt.
3. In a larger bowl, cream together vegan butter and sugar until fluffy. Mix in vegan buttermilk, chia eggs, and vanilla extract until well blended.
4. Stir in flour mixture until just combined, do not overmix. Batter will be thick.
5. Fill each baking cup about ¾ of the way full. Bake for about 20 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool completely before filling with jam and frosting.
6. To fill, gently drill a hole into the center of each cupcake with the back of a wooden spoon. Fill a plastic bag with jam and cut the corner off. Gently squeeze about a tablespoon of jam into each cupcake.

Frosting

1. Beat together powdered sugar, cream cheese, butter, and vanilla extract. Frost cupcakes. If the frosting becomes too soft, chill for 10 minutes in the refrigerator.

Cupcakes may be frozen for up to 3 months.

Makes 12 cupcakes

Click to see more great ‘kitchen-tested’ recipes from LifeSource Natural Foods