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raspberry sorbet cupcakes

Dairy-Free Raspberry Sorbet Cupcakes

5 from 1 vote
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Prep Time 45 minutes
Cook Time 15 minutes
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.