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Sunday, 7 May 2017

Raspberry cupcakes

Vegan, wheat-free, gluten-free

I wanted to create a replica of one of my favourite YouTubers cupcake recipe, Candy Meadows by The Scran Line.
He has a competition running on his youtube channel to make replicas of his cakes to win a stand mixer. I had to enter!

As his recipe is not vegan, I decided to create a delicious & fluffy vegan raspberry cupcake with almond buttercream and lots of magical candy to top it all off.
I cored the centre of the cupcakes and added in some of the delicious The Coconut Collaborative new chocolate pot. 
These mini pots of Chocolate Ganache are free from dairy and gluten but definitely not free from temptation! 100% vegan and utterly divine!
They taste amazing piped into these raspberry cupcakes and it adds moisture and flavour.
These little pots of delight are made with coconut cream and are suitable for vegans, plus they are gluten-free....yay!!! 
These cupcakes are not only delicious to eat and enjoy but look incredible!
They are 100% vegan and wheat-free, perfect for birthday parties, special events and are easy to make! 

Preparation- 1 hour 
Baking time- 18-20 minutes
Level- Easy

Ingredients for the cupcakes
-275g of self-raising flour
-200g of golden caster sugar
-1 teaspoon of baking powder
-2 tablespoons of freeze dried raspberries
-2 teaspoons of vanilla extract
-100ml of coconut oil (melted)
-170ml of sparkling water

Ingredients for the 'lolly'
-Pink & white fondant 
-Cake pop sticks

Ingredients for the pink drizzle + chocolate bark
-100g of white chocolate (separated into 2 bowls)
-10g of coconut oil
-3 drops of pink food colouring
-Pinch of freeze dried raspberries (optional)

Ingredients for the chocolate drizzle

-100g of dark chocolate

Ingredients for the frosting
Vegan buttercream (Get my recipe here)

To make the 'lolly'

Step 1- Roll out the pink fondant into a long strip, do the same for the white.

Step 2- Pinch both colours together at one end and twist them together to form a candy cane rope.

Step 3- Add some water to one side of the fondant and twist to make a lolly.

Check out this video for a tutorial.
Pop in a cake pop stick and leave at room temperature to harden.
I like to make mine 3 days prior to decorating my cakes.

To make the chocolate bark
Step 1- Line a tray with greaseproof paper

Step 2- Melt the white chocolate along with the coconut oil.

Separate the mixture into 2 bowls.

Step 3- Once silky smooth, add the pink food colouring to one bowl and stir until combined.

Pour the pink chocolate onto the lined tray.

Step 4- Drizzle the white chocolate onto the pink chocolate and stir with a cocktail stick or spoon to create a swirly pattern.

Sprinkle on some freeze dried raspberries and pop into the freezer to set before cutting into shards.

To make the cupcakes

Step 1- Preheat your oven to 180 degrees and line a cupcake tin with cases.

Step 2- Sieve the flour, sugar, baking powder into a large bowl and fold in the freeze dried raspberries.Step 3- Add the vanilla extract, coconut oil and water. Mix until combined, but do not over mix.

Step 4- Fill the cupcake case with batter (around 3/4 full) and tap the tin on your worktop to remove any air bubbles.
Pop the cakes into the oven and bake for 18-20 minutes.
You will know they are done when you put a knife or skewer in and it comes out clean and they are springy to the touch.
Step 5- Leave the cupcakes and allow to cool in the tin for around 10 minutes, then place them onto a cooling rack to cool fully.
Once cool, pop them into a sealed container to keep them fresh before frosting and decorating.
Allow the tops of the cupcakes to soften before frosting.

Step 7- Core the cupcakes, pop in some freeze dried raspberries and fill up with coconut collab chocolate pot dessert.

Step 8- Swirl on some fresh, thick buttercream frosting 

Place your buttercream into a piping bag fitted with a large star tip nozzle, I use a Wilton 2D.

To decorate

Step 9- Using a bain marie, melt the white chocolate along with coconut oil until smooth.

Step 10- Take off the heat and stir in pink food dye until light pink.

Allow to cool fully.
Step 11- Melt the dark chocolate.

Step 12- Drizzle the pink chocolate over the cupcakes, followed by the dark chocolate.
Pop the cakes into the fridge to allow the chocolate to set.

Step 13- Pop in the fondant lolly, chocolate bark shards, some pearl sprinkles and a fresh raspberry.

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


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Holly Jade

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