So, red velvet cupcakes (which are chocolate, by the way) with....drumroll please.... raspberry buttercream! Yep, a classic combination rendered in vegan form. Chocolate + Raspberry = Delicious
I used fresh raspberries for my frosting, but I think you could use frozen if you thaw and drain them first. Also, a note on the cupcake recipe: this time I used soy milk rather than almond milk and only vanilla extract (as opposed to part almond extract). They were still yummy, but I missed having the hint of almond I had last time. Also, if you have picky or ambivalent-about-vegan-baking eaters, Official Taster thinks he can taste/feel the graininess sometimes associated with soy milk. I didn't notice, but I wanted to let you know.
For cupcake recipe, please reread this post
For the frosting:
1/2 stick vegan butter
1/4 C fresh raspberries
splash of vanilla
2-3 C confectioners' sugar
In a small bowl, beat the butter until it's light and fluffy. Add the raspberries and vanilla and blend well. Slowly add the confectioners' sugar and continue to beat until the frosting has become stiff enough to spread or pipe. Frost and enjoy!
If you add the sugar slowly, the frosting blends beautifully and you avoid the slight graininess that occurs sometimes in quick buttercreams
If you use regular butter, I would also add a dash of salt.
Any other berry should work as well. Blackberries would make a pretty color!