Vegan Raspberry Tiramisu Cupcakes

Instructions

Cupcakes:

1. Preheat oven to 350. Sift or whisk together flour, sugar, baking soda and salt into a bowl. In a separate bowl, mix the coconut milk, oil, vanilla and vinegar. Combine the wet and dry mixtures and whisk until thoroughly mixed. Distribute batter into lined cupcake baking pan, and bake for 15-20 minutes.

Soaking Liquid:

1. Combine amaretto and espresso powder and set aside.

Raspberry Sauce:

1. In a small saucepan, cook raspberries and agave on medium heat until raspberries wilt down. Let simmer on low for 5 minutes until the mixture becomes a pourable consistency. Remove pot from heat and mix in vanilla, lemon juice, cinnamon and salt. Taste and adjust sweetness by adding more sugar of needed. Let cool in refrigerator.

Frosting:

1. Combine espresso powder, amaretto, and vanilla in a small bowl and mix or swirl bowl until espresso has dissolved. (about one minute.) Beat shortening in a large bowl with an electric mixer for about one minute and then gradually add confectioner's sugar. Add the expresso mixture to the frosting a little at a time as you beat it. You may not want to add ALL the espresso mixture depending on the climate and how the frosting looks. Once it becomes desirable consistency, you can stop adding it. If you dump it in all at once it may become runny. If it is too dry (mine was almost crumbly,) add 1 tablespoon of water at a time until desired buttercream consistency is achieved. I beat mine on high for about 5 minutes, scraping down the sides with a spatula often Pipe or frost with a knife.

Assembly:

1. Using a spoon or knife, cut out a small hole form the top of each cupcake (scoop out about 1 tablespoon of cake) and discard. In the hold of the cupcake, layer approximately 1 tsp of soaking liquid, 1 tbsp of raspberry sauce, and piped frosting on top. Garnish with a raspberry and a sprinkle of espresso powder. Enjoy!