Chocolate Raspberry Cupcakes

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• 1/2 cup earth balance butter substitute
• 1 cup soymilk
• 2 teaspoons vanilla extract
• 2 1/4 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 2/3 cups sugar
• 2/3 cup applesauce
• 2/3 cup chocolate cookies, lightly crushed
• 1/3 cup fresh raspberry, lightly dusted with flour

Recipe

• 1 preheat the oven to 350°f.
• 2 beat the butter substitute, sugar, and vanilla with an electric mixer until fluffy, about 3-5 minutes, in a large bowl.
• 3 mix the flour, baking powder, and salt in a separate bowl.
• 4 add dry ingredients to butter mixture. mix until blended. stir in the soy milk.
• 5 beat for 30 sec­onds on low speed. turn the mixer up to medium speed and beat for 2 minutes.
• 6 add applesauce. beat for 2 more minutes.
• 7 fold in the crushed cookies and raspberries.
• 8 fill lined or greased cupcake tin three-quarters full. bake for 20 min­utes or until a toothpick inserted in the center of cupcakes comes out clean.
• 9 cool completely before frosting.