Raspberry Sorbet Cupcakes: A Dairy-Free Delight

Hey there, beautiful bakers! Today, I am absolutely thrilled to share with you a delightful and refreshing treat that will leave your taste buds dancing with joy – Raspberry Sorbet Cupcakes! These little cups of goodness are not only bursting with the vibrant flavor of juicy raspberries but are also dairy-free, making them a perfect option for those with lactose sensitivities or those simply looking to explore new and exciting culinary delights. So, let’s dive right in and discover the magic of these scrumptious raspberry sorbet cupcakes!

What is a sorbet?

Before we dive into the tantalizing details of our raspberry sorbet cupcakes, let’s take a moment to understand what sorbet truly is. Sorbet is a frozen dessert that originated in the Middle East and has since taken the world by storm with its luscious fruit flavors and smooth, velvety texture. Unlike ice cream, which is typically made with milk and cream, sorbet is dairy-free and crafted using a base of pureed fruit, sugar, and water. Its simplicity allows the true essence of the fruit to shine through, making it an ideal canvas for showcasing the natural sweetness of raspberries in our cupcakes.

How to make these dairy-free cupcakes:

Now comes the exciting part – let’s learn how to create these divine raspberry sorbet cupcakes with coconut milk and vegetable shortening! This alternative approach swaps out traditional butter and milk for dairy-free alternatives, making it a delightful option for  those with dietary restrictions.

Ingredients:

Cupcake batter:

• ½ cup vegetable shortening
• 1 cup granulated sugar
• 3 egg whites
• 1 ½ tsp vanilla
• ½ cup coconut milk from a can
• 1 ½ cups flour
• 1 tsp baking soda
• 1 tsp baking powder
• ½ tsp salt
• 1 cup raspberries (1 6 oz. container), cut up into very small pieces

Raspberry Puree for Frosting:

• 1 cup fresh or frozen raspberries (thawed if frozen)
• 1/2 cup granulated sugar
• 1/4 cup water
• 1 tablespoon lemon juice
• strainer

Frosting:

• 1 cup vegetable shortening
• 4 cups powdered sugar
• Raspberry puree
• 2 tbsp -4 tbsp coconut milk from a can (Try to get the fatty part that kind of separates at the top if you can)

Instructions:

Step 1: Raspberry puree for frosting

Add raspberries, sugar and lemon juice to a saucepan on low-medium heat, stirring continuously, breaking up the raspberries as you go.

Try not to let the mixture boil too much–you want it at almost-boiling without actually boiling. Stir until it thickens.

When thick (about the consistency of pancake syrup) remove from heat. Let cool for a few minutes. Don’t let it cool to room temperature, as the final steps are easier when the mixture is still a little warm.

Put an immersion blender in the mixture and blend until smooth.

Then, pour the mixture through a strainer over a bowl or cup. You can use a spoon to push down the mixture to speed it up, or just let it drip naturally. This will take some time (like 30 minutes), so if you want to walk away and start baking your cupcakes, go ahead!

Let the mixture without seeds cool thoroughly

Step 2: Cupcake Batter

Preheat your oven to 350°F (175°C) and line a cupcake tin with cupcake liners.

In a medium-sized bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until well combined.

In another large mixing bowl, cream the vegetable shortening and granulated sugar until light and fluffy. 

Add in egg whites, vanilla and coconut milk. Mix until well-incorporated.

Gradually add the dry flour mixture to the wet ingredients, mixing until you achieve a smooth cupcake batter.

Carefully fold in raspberry bits.

Fill cupcake liners about ⅔ way and bake for about 15-17 minutes. An important note about doneness: You will not be able to do the typical “toothpick test” with these kinds of cupcakes, as the batter is very moist and delicate. You want to wait until you see the faintest of golden circles only around the edges of the cupcake. Do not wait until the entire top is golden, as with white cupcakes like this, that golden color all over means they’re already burnt.

Step 3: Raspberry Frosting

Cream the shortening and powdered sugar together on low speed at first, and then gradually increasing speed.

Add in raspberry puree and coconut milk. Start with 2 tablespoons and coconut milk and add more until you get your desired thickness. Mix on high speed until thoroughly incorporated.

Put frosting in a piping bag with a tip (I like the Wilton 1M tip, but any will do). Pipe frosting onto cooled cupcakes.

Step 4: Store and enjoy:

You can store these cupcakes in the fridge, or not. As they are dairy-free, there is not much risk involved in storage.

These Raspberry Sorbet Cupcakes are the epitome of summer indulgence and a true testament to the versatility of plant-based ingredients. With the natural sweetness of ripe raspberries and the creaminess of coconut milk and vegetable shortening, these delightful treats are sure to be a hit at any gathering or a perfect way to treat yourself to something special.

So, whether you’re looking to impress your friends and family with a unique dessert experience or simply craving a dairy-free treat that doesn’t skimp on flavor, these Raspberry Sorbet Cupcakes are your answer! Give them a try and let the magic unfold. Happy baking!

Dairy-Free Raspberry Sorbet Cupcakes

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 45 minutes mins

Cook Time 15 minutes mins

Servings 16

Ingredients

  

Raspberry Puree (For Frosting)

• 1 1/4 cup raspberries fresh or frozen
• 1/2 cup granulated sugar
• 1/4 cup water
• 1 Tbps lemon juice

Cupcakes

• 1/2 cup vegetable shortening
• 1 cup granulated sugar
• 3 egg whites
• 1 1/2 tsp vanilla
• 1/2 cup coconut milk from a can
• 1 1/2 cups flour
• 1 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1 1/2 cups fresh raspberries chopped into small pieces

Frosting

• 1 cup vegetable shortening
• 4 cups powdered sugar
• raspberry puree see instructions below
• 2-4 Tbsp coconut milk from a can

Instructions

 

Make Raspberry Puree for Frosting

• Add all puree ingredients in a saucepan on the stove over low-medium heat
• Stir mixture continuously until it thickens to about the consistency of pancake syrup
• Remove from heat, let cool but not completely
• Stick an immersion blender in the saucepan and blend
• Pour the mixture in a strainer placed over a bowl. Use a spoon to push the liquid out of the mixture, leaving behind the seeds. Dispose of the raspberry seeds, but keep the sauce.

Make Cupcakes

• Preheat oven to 350° F, fill cupcake pan with liners.
• Whisk together flour, baking powder, baking soda and salt in a separate bowl
• Cream vegetable shortening and granulated sugar together until fluffy
• Add in vanilla and egg whites. Mix until combined.
• Add in coconut milk. Mix until well-incorporated.
• Add in dry ingredients slowly, mixing the whole time in order to get some air/fluffiness in your batter
• Gently fold in chopped up raspberries
• Fill cupcake liners about 2/3 of the way and bake for about 15-17 minutes at 350° F. See note above about how to check if they're done.
• Let cupcakes cool completely before frosting.

Make Dairy-Free Raspberry Frosting

• Cream shortening and powdered sugar together. It will look drier than a normal buttercream frosting will, due to the use of shortening. Just mix as well as you can.
• Add in the raspberry sauce from above and 2 tablespoons of coconut milk. Mix until thoroughly incorporated.
• You can add a little more coconut milk until you get the consistency you want. I would not add more than 4 tablespoons total, because you do not want your frosting to be runny.
• Put frosting in a piping bag and pipe onto cooled cupcakes.