Chocolate Raspberry Cupcakes

• 12 cup earth balance butter substitute
• 1 cup soymilk
• 2 teaspoons vanilla extract
• 2 14 cups all-purpose flour
• 1 tablespoon baking powder
• 12 teaspoon salt
• 1 23 cups sugar
• 23 cup applesauce
• 23 cup chocolate cookies, lightly crushed
• 13 cup fresh raspberry, lightly dusted with flour

1. Preheat the oven to 350F.
2. Beat the butter substitute, sugar, and vanilla with an electric mixer until fluffy, about 3-5 minutes, in a large bowl.
3. Mix the flour, baking powder, and salt in a separate bowl.
4. Add dry ingredients to butter mixture.
5. Mix until blended.
6. Stir in the soy milk.
7. Beat for 30 seconds on low speed.
8. Turn the mixer up to medium speed and beat for 2 minutes.
9. Add applesauce.
10. Beat for 2 more minutes.
11. Fold in the crushed cookies and raspberries.
12. Fill lined or greased cupcake tin three-quarters full.
13. Bake for 20 minutes or until a toothpick inserted in the center of cupcakes comes out clean.
14. Cool completely before frosting.

butter, soymilk, vanilla, flour, baking powder, salt, sugar, applesauce, chocolate cookies, fresh raspberry

Taken from www.food.com/recipe/chocolate-raspberry-cupcakes-384807 (may not work)