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Chocolate-Raspberry Cupcakes


3/4 cup unbleached white flour
1/2 cup whole wheat pastry flour
1/4 cup unsweetened cocoa powder
1 1/2 teaspoons powdered egg-replacer (such as Ener-G)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon fine sea salt
1/3 cup expeller-pressed canola oil
2/3 cup pure maple syrup
1 teaspoon pure vanilla extract
1/4 cup plain unsweetened soy milk
1 teaspoon cider vinegar
1/4 cup fruit-sweetened raspberry jam, more for spreading (optional)



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