Sweetheart Cupcakes

Do you know what I love the most?

Even the suburbs would be OK, with you between my sheets.

And the breeze in the window.

'Cause we will go there and ignore all our neighbors,

I think I'll bring you breakfast and play some Johnny Cash on the stereo.

I'll sit in the lazy chair all day remembering the things you do.

So when you come home, I'll jump up to kiss you and it will knock you back.

You'll fall over our TV set, I'll pick you up, dust you off

Oh, baby let's give it a go...

OK I think I'm rearing to go.... about these cupcakes...

This little gems are the best and easiest chocolate cupcakes I have eaten.

They also happen to be vegan...get excited John (John is one of my vegan friends).

I decided to make only half a batch (of twelve) since I didn't think I could or well, should

eat so many and I wouldn't be at work for a couple days so I couldn't take to share.

But you know what, twelve is a perfect number for cupcakes.

So you should make these for someone you love. Someone you like. Or a instead of just one

person make them for your friends or family or your veterinarian. Doesn't matter who

because they will love them just as much as you loved making them.

I had some frozen fruit to use up so I decided to make a raspberry frosting

and I think it compliments the chocolate very well. And what I love about the frosting is

it isn't too sweet. I used granulated sugar instead of powdered and the sugar added a little texture and perfect amount of sweetness. Yum!

Chocolate Sweetheart Cupcakes

Makes 12 regular cupcakes

1 cup, plus 1/8 cup of unbleached all purpose flour

1 cup of sugar

1/2 cup unsweetened cocoa powder

1 tsp. baking soda

1/4 tsp. salt

1/2 tsp. vanilla

1/3 cup canola oil

1 tsp. white vinegar

1 cup water

Set your oven at 350 degrees. Line your cupcake pan with papers and set aside.

Sift all of the dry ingredients together and set aside. Whisk all of the wet ingredients together and add to the dry ingredients. Be careful not to over mix your batter.

I used a bowl with a pour spout to fill the cupcake pan with the batter. Fill the cups about 2/3 full. Bake the cupcakes for 20-25 minutes or until a toothpick inserted comes out clean.

Cool the cupcakes in the pan for about 10 minutes then remove and cool completely on a wire rack. Frost cooled cupcakes with your favorite frosting.

Raspberry Buttercream Frosting

Makes enough for 12 cupcakes

1 stick of unsalted butter (or 1/2 cup of vegan butter)

1 cup granulated cane sugar

1/3 cup raspberry sauce*

1/2 Tbls. vanilla extract

Cream the butter with an electric mixer for about 3 to 5 minutes. Add sugar and beat another 5 to 7 minutes until light and fluffy. Remember to stop and scrape down the sides of the bowl. Add the vanilla and raspberry sauce and mix. Do not over beat the frosting or it will become soupy.

*To make raspberry sauce: Combine 10 oz. package for frozen raspberries, 1 Tbls. of cornstarch, and 1 Tbls. water in a saucepan over medium head and stir until thickened. Pass the sauce through a mesh strainer.