Chocolate Raspberry & Caramel Mocha Cinnamon Cupcakes

Banana Creme Pie & Oreo Cupcakes(again)

Posting recipes later

Tiramisu & Chocolate Coconut Cupcake

I'm really slacking with this blog. I always forget about it without meaning to but I'm going to try staying on top of it now. I have two other cupcakes to post about after these, which I baked about a month ago and I'm just posting about now. I baked Tiramisu and Chocolate Coconut cupcakes, and both came out good. I don't have excellent coconut extract, and I didn't use coconut milk for them or else they would've came out much better tasting. Someone eating the Tiramisu cupcake said "Holy Shit" after taking a bite out of it (in a good way). Here are the recipes:

Tiramisu Cupcake:

1 cup soy milk
1 teaspoon apple cider vinegar
3/4 cup sugar
1/3 cup canola oil
1 teaspoon vanilla
1 cup all purpose flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
2 tbsp of very very strong coffee (cooled)
(for the strong coffee, I have instant coffee grounds. I put 3 tbsp in a cup and 5 tbsp water)
1 tbsp of cocoa powder

Bake at 350 for 18-20 minutes. Take out, set to cool

Tiramisu Butter Cream Frosting:

1/2 cup earth balance
1/2 cup shortening
3 1/2 cup confectioners' sugar
1 1/2 teaspoon vanilla
1/4 cup soy milk
2 tbsp strong coffee (cooled)
2 tbsp tofutti cream cheese

Pipe frosting on cupcakes. Then with a sifter, sift cocoa powder over the tops. Don't completely cover the cupcake with the powder though. Garnish with a chocolate covered espresso bean.

Chocolate Coconut Cupcakes:

1 cup coconut milk
1 teaspoon apple cider vinegar
3/4 cup sugar
1/3 cup canola oil
1 teaspoon vanilla
1 cup all purpose flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/3 cup cocoa powder
2 tsp good coconut extract

Bake at 350 for 18-20 minutes. Take out, set to cool.

Coconut Cream Cheese Frosting:

1/2 cup earth balance
1/2 cup shortening
3 1/2 cup confectioners' sugar
1 1/2 teaspoon vanilla
1/4 cup soy milk
1/4 cup tofutti cream cheese
1 tsp coconut extract

Put a thick layer of the frosting on each cupcake with a frosting knife. Cover the tops with shredded sweetened coconut.

Happy Baking!