Vegan Lemon Cupcakes w/Vegan Raspberry Cream Cheese Icing
A basic lemon cake mix was the base for the cupcakes & some lovely raspberry jam filled a wee spot in half of my experiment!
For the icing, I blended on medium speed for 5 minutes, 1/2 cup of Earth Balance & one container of Tofutti Cream Cheese. I opted to thaw out frozen raspberries & puree them in my awesome little blender; adding 1/3 of a cup to the fluffy mix of Earth Balance & Cream Cheese (you could use actual raspberry preserves instead) blending until well, blended. I began to add 1 1/2 cups of powdered sugar. First 1 cup, then a half...blending on high until it was smooth.
Piping on the icing was fun; starting on the outside at 9 o'clock working clockwise to the inner circle of the cupcake. I would play with the icing next time, preferring it to be a little stiffer, other than that...a general success!