Raspberry Not-So-Red-Velvet Cupcakes
INGREDIENTS
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For the cupcakes
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1 cup cake flour
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1/2 teaspoon baking soda
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1/2 teaspoon baking powder
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1/2 teaspoon salt
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1 tablespoon pure cocoa powder
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1/4 cup freeze-dried raspberry powder (put freeze-dried raspberries in a food processor until it becomes a powder)
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1 cup sugar
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1/4 cup + 2 tablespoons canola oil
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1 egg
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1/4 cup sour cream
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1/4 cup milk
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1 teaspoon vanilla extract
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1/4 cup coffee
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1/2 teaspoon vinegar
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For the cream cheese frosting
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1 cup (227g) unsalted butter, softened
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8 oz (227g) cream cheese
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2 teaspoons vanilla extract
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3 cups sifted powdered sugar
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For the garnish
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Fresh blueberries
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Freeze-dried raspberries, crumbled or pulverized
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