Chocolate Raspberry Cupcakes


1 C soy milk

1 1/2 Tbsp Chocolate Raspberry Balsamic

1/3 C Blood Orange olive oil

1 tsp vanilla

3/4 C sugar

1 C all-purpose flour

2 Tbsp almond meal or ground almond

1/3 C cocoa powder

3/4 tsp baking soda

1/2 tsp baking powder

1/4 tsp sea salt


     Preheat oven to 350 degrees.  Place liners in muffin tin.  Mix soy milk and Chocolate Raspberry Balsamic.  Whisk in the Blood Orange olive oil, vanilla, and sugar.  In a separate bowl, sift together flour, almond meal, baking powder, and sea salt.  Make a well in the center of the dry ingredients and pour in the wet mixture.  Stir well to combine until somewhat smooth.  May be a little lumpy.  Fill each cupcake liner about 2/3 full.  Bake for 18-20 minutes or until toothpick comes out clean.  Drizzle with Chocolate Raspberry Sauce and serve.