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Monday, 20 March 2017

Raspberry cupcakes

Vegan, dairy-free, wheat-free, gluten-free, easy
With Mothers day coming up, I decided to make an easy sweet treat you could make for your Mum and loved ones this Mothers day.


These cupcakes are a light, spongy and moist vanilla cake with a hidden raspberry compote centre with the best zesty lemon vegan buttercream frosting, topped off with freeze dried raspberries and edible gold leaf & glitter detailing for a special touch. 
The lemon frosting and raspberry compote compliment each other like a dream.
 These are 100% vegan and delicious.

Preparation- 5 minutes
Baking time- 18-20 minutes
Makes- Approximately 10 medium sized cupcakes
Level- Easy

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Ingredients for the cupcakes
-210g of self-raising flour (I used gluten-free)
-150g of caster sugar
-1 teaspoon of baking soda
-Pinch of salt
-165g of unsweetened almond milk (you can use Soya)
-80g of oil (I used light olive oil)
-2 tablespoons apple cider vinegar
-2 & 1/2 teaspoons vanilla extract

Ingredients for the raspberry compote
-145g of fresh raspberries
-1/2 lemon (juice)
-1 tablespoon of water

Ingredients for the frosting
-175g of dairy-free butter/margarine (I use Tomor)
-190g of icing sugar
-2 teaspoons of lemon extract
-Pink food colouring
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To make the cakes
Step 1- Preheat your oven to 180 degreesC and line a cupcake tin with cupcake cases.

Step 2- In a large mixing bowl, combine the dry ingredients.

Step 3- In a separate mixing bowl, combine the wet ingredients.

Step 4- Pour the wet mix into the dry and gently fold in until fully combined.
Don't over mix.
Step 5- Fill each cupcake case with equal amounts of mixture and tap the tin on the worktop to remove any air bubbles.
Step 6- Pop the cupcakes into the oven to bake for 18-20 minutes.
You will know they are done when you put a knife or skewer in and it comes out clean.

Step 7- Remove the cupcakes from the tray and place onto a cooling rack.
When the cakes have slightly cooled, core the centre.

To make the compote
Step 8- Place the raspberries, lemon juice and water into a saucepan on the hob, and gently heat until the raspberries become soft, then using a potato masher or fork, mash the berries to make it softer.
Heat gently until it reduces down to about half the amount of the original mixture, and leave to cool.
Step 9- Once cool, fill up each cored cupcake with raspberry compote! 
How delicious do they look!

To make the frosting
 Step 10- In a large mixing bowl, whizz up the butter until creamy!

Step 11- Add in the icing sugar a little at a time, along with the lemon extract and pink food colouring.
Whizz until thick & fluffy!
Step 13- Transfer the frosting into an icing bag fitted with a star tip nozzle.

Step 14- Once the cakes have fully cooled, pipe the frosting onto the cupcakes and top off with a raspberry. 
I also added on some freeze dried raspberries and edible gold for decoration.

These cupcakes don't only look good, but taste amazing!
The frosting is very thick, and a pleasure to pipe!

Keep the cakes stored in a sealed container! 
You can also freeze them for enjoying at a later date!


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Holly Jade
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2 comments

  1. The texture of this frosting looks insanely good... so fluffy and creamy!!

    ReplyDelete
    Replies
    1. Thankyou! It is SO thick & creamy! Its the BEST vegan frosting i have ever tried :) x

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