Vanilla Cupcakes with Raspberry White Chocolate Frosting
1 1/4 cups rice flour
1 1/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 Large eggs
3/4 cups sugar
1 1/2 teaspoon vanilla extract
1/2 cup canola oil
1/2 cup almond milk
1 1/2 teaspoon lemon juice
4 oz white chocolate chips
1/4 cup almond milk
3 cups powdered sugar
1/2 cup shortening
1 teaspoon vanilla
1/4 teaspoon salt
3-4 T raspberry puree (puree fresh or defrosted raspberries, if you want to remove seeds..put through sifter)
1. Preheat oven to 350 degrees F. Line cupcake tins with liners or grease.
2. In medium bowl, mix together flour, baking powder, baking soda, and salt. Set bowl aside.
3. In additional medium bowl, beat together eggs, sugar, vanilla and oil for about 1 minute with mixer.
4. In measuring cup, measure out almond milk. Add the lemon juice to the almond milk mixture.
5. Continue beating egg mixture. Start alternating adding flour mixture and almond milk mixture to the egg mixture. Beat until well combined. Batter may be thin, that is normal.
6. Fill muffin tins with batter till about 3/4 way full. Bake at 350 degrees for about 13-14 minutes until knife comes out clean.
7. Frosting: In medium saucepan, bring the almond milk to a boil. Once boiling, remove from heat and pour over white chocolate chips. Stir until smooth. Do not heat chocolate chip in any other method. In separate bowl, cream shortening and powdered sugar together for about 2 minutes. While mixer is on low, pour chocolate mixture into shortening mixture. Beat until smooth. Add the salt and vanilla to the mixture and beat for additional 2 minutes. While mixing on medium, beat in raspberry puree. Continue to beat icing for another 2 minutes until light and fluffy! Add more powdered sugar or more raspberry puree to get frosting to desired consistency.
What I did is pipe on the icing with a start tip. You could easily just frost with a knife and decorate however you would like.