Raspberry Lime Cupcakes With Lime Icing

Directions

1. 1
   In a food processor, blend raspberries. Press puree through a sieve to separate seeds from puree. Makes 1/2 cup raspberry puree. Add agave nectar and mix well.
2. 2
   Cupcake Mix
3. 3
   Preheat oven to 350 degrees Fahrenheit. Add cupcake liners to a muffin tone with a dozen spots plus a Pyrex muffin cup.
4. 4
   In a medium bowl, mix soy milk and apple cider vinegar and let sit for 5 minutes for mixture to curdle.
5. 5
   Add sugar, oil, vanilla and almond extract, and raspberry puree and blend well.
6. 6
   In a small bowl, mix dry ingredients. Slowly add the dry ingredients to wet ingredients and mix well.
7. 7
   Pour cupcake batter into muffin tins and place in oven.
8. 8
   Bake for 20 minutes. Let cool for 15-20 minutes. Meanwhile, prepare icing.
9. 9
   Blend and mix 2 cups powdered sugar, lime juice and Tofutti with an immersion or hand mixer until well combined. Add lime zest and mix again.
10. 10
    After cupcakes have cooled, cut the center of each baked cupcake. (Do not cut all the way down to the base of cupcake, just a little past the middle section) Add 1/2 tablespoon of icing in each center. Cover each cupcake with the cut out cupcake portion. There should not be too much a gap but should fit right into the cupcake.
11. 11
    You will have leftover icing. Add 1/2 cup more of powdered sugar and 2 1/2 Tablespoons of the vegetable shortening and blend with immersion blender. Let the icing sit for an hour.
12. 12
    Ice each cupcake with a knife or by slowly spooning icing of the top portion of cupcake. Decorate with the lime zest.