Strawberry-Raspberry-Applesauce Cupcakes with Marshmallow Flower Frosting

This tasty recipe is modified from one found on Little Miss Cupcakes blog. The modified recipe is vegan, although the frosting is not. I have yet to see if margarine and vegan marshmallows can be substituted for the frosting.

I love this recipe because my success with it is what really inspired my subsequent adventures in the realm of cupcakes and ovens.

Strawberry-Raspberry-Applesauce Cupcakes
Makes 12 cupcakes

3 cups flour
2 cups sugar
1 tablespoon baking powder
1 teaspoon baking soda
3/4 teaspoon salt
1/6 cup canola oil
1 cup applesauce
1 cup soymilk
1 cup of strawberry soy yogurt
1 teaspoon vanilla extract
1 cup frozen raspberries

Preheat oven to 300°F. Line cupcake pans with paper liners.

In a large bowl, sift together flour, sugar, baking powder, baking soda, and salt. Add canola oil, applesauce, soymilk, yogurt, and vanilla while mixing with an electric mixer. Do not overbeat. Fold in the frozen raspberries with a spatula.

Fill cupcake liners 3/4 full, and bake for 30 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely and frost with marshmallow icing.

Marshmallow Icing
enough to frost at least 24 cupcakes

2 sticks butter
1 cup confectioner's sugar
1/2 tsp. vanilla
16 oz. tub of marshmallow cream

Cream the butter on high until it's light and fluffy. Add the confectioner's sugar, 1/4 cup at a time, and beat until fluffy. Add vanilla and marshmallow cream. Transfer to a plastic bag and pipe onto cupcakes.

In order to frost cupcakes in the Chrysanthemum style, make tiny 'C' shapes around the outer edges of the cupcake, spiraling clockwise towards the center of the cupcake. It helps to frost with one hand while rotating the cupcake with the other in order to form even petals.