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Tuesday, 29 September 2020

Vegan Raspberry and White Chocolate Cupcakes recipe

Vegan.

This recipe is in collaboration with my friend, Christina from 'Addicted to Dates'.

White chocolate and raspberry have got to be one of the most delicious cupcake combinations!
A sweet white chocolate cupcake paired with a tart raspberry compote core, topped with a light and ultra-creamy swirl of the most delicious Italian meringue. These cupcakes are a real winner. 

The Italian meringue tastes like an absolute dream and the compote is out of this world good- as well as being only 3 ingredients and super easy to make! You'll be adding it to all of your bakes!

These raspberry and white chocolate cupcakes are topped off with a glistening sugar-coated raspberry, a drizzle of gooey melted dairy-free white chocolate, freeze-dried raspberries and a sprinkling of grated white chocolate. 
It's not very often I work with dairy-free white chocolate so this was a very lovely change for me.

Ingredients you'll need to make,fill and top these cupcakes:

Cupcakes
  • Dairy-free milk (any will do)
  • Apple cider vinegar
  • Self-raising flour
  • Caster sugar
  • Dairy-free white chocolate
  • Baking powder
  • Bicarbonate of soda
  • Oil (vegetable or coconut oil)

Compote
  • Fresh or frozen raspberries
  • Caster sugar
  • Lemon (juice only)

Italian meringue buttercream
  • Aquafaba (water from a can of chickpeas)
  • Caster sugar
  • Water
  • Cream of tartar
  • Vegan Butter
  • Vanilla extract/bean paste

Equipment
  • Large mixing bowl
  • Electric whisk/hand whisk or stand mixer
  • Candy thermometer
  • Piping bags
  • Star piping tip
  • Spoons
  • Spatula


I am so excited to share with you a recipe I have created alongside a fellow foodie friend, Christina Leopold, from 
Addicted To Dates.

About Christina:
Christina is one of my favourite creators over on Instagram. We met a few years ago on social media and have become really good friends, sharing a love of food and baking. I instantly fell in love with her style of food photography and recipes. Everything is beautifully presented- you'll fall in love at first glance.
I am in awe of her creations, from showstopping cakes and bakes to the most delicious 'veganized' candy / chocolate bars. You'll want to devour every single item you lay your eyes on.

As I know Christina is extremely talented and experienced, I didn't have any doubts about her making an Italian meringue, even though this was her first time making it.
She outdid herself with this one. It has a rich flavour from the butter, and lightness from the aquafaba. It's firm enough that it stays firm and holds piped shapes, but smooth that it melts in your mouth. It reminds me of marshmallows - haha.

In order to make this Italian meringue, these are a few steps you'll need to go through. Everything is listed over on her recipe, linked here.

We wanted to collaborate and bring you a delicious and flavoursome recipe. 
We landed on a raspberry and white chocolate cupcake, which is jam-packed full of fruity freshness, sweet white chocolate and the most incredible Italian meringue buttercream. 

We wanted to combine both of our styles - I created the white chocolate cupcakes recipe featuring an extremely easy fresh raspberry compote, whilst Christina worked on a vegan Italian meringue buttercream.

I was so excited to bring both of our ideas together and finally make this bake!
Fast forward a few weeks and.. oh WOW! These cakes are spectacular. You'll just have to make them to find out for yourselves what I'm on about!


 There are a million reasons on why you need to make these cupcakes, 
 but here are my top 5:
  • The Italian meringue is like a buttercream cloud, plus its EGG-FREE!
  • They're extremely moorish, and the flavour combination is magnificent.
  • The tart and sweet compote core is bloomin' gorgeous.
  • The compote is only 3 ingredients and can be ready in under 10 minutes.
  • The sponge has real grated dairy-free white chocolate in, which tastes amazing!

Looking for more vegan cupcakes to satisfy your sweet tooth? Look no further:
Baking time: 18-20 minutes
Makes: 9 cupcakes
Level: Medium
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Ingredients for the cupcakes
-240ml of dairy-free milk 
-1 teaspoon of apple cider vinegar 
-210g of self-raising flour 
-100g of caster sugar 
-30g of dairy-free white chocolate (grated)
-1/2 teaspoon of baking powder 
-1/2 teaspoon of bicarbonate of soda 
-60ml of vegetable oil / melted coconut oil 
 
Ingredients for the compote
-120g of fresh / whole raspberries 
-70g of caster sugar 
-1 teaspoon of lemon juice 

Ingredients for the Italian meringue
____________________________________________________________

Method (cupcakes) 
1. Preheat oven to 180 degrees c and line a cupcake tin with 9 cupcake cases.  

2. In a small bowl, combine the dairy-free milk with the apple cider vinegar and whisk until fully combined. 

3. In a large mixing bowl, add the flour, sugar, grated dairy-free white chocolate, baking powder and bicarbonate of soda. 
Mix well to combine. 

4. Add the oil to the 'buttermilk' and whisk to combine.  

5. Add the wet ingredients into the dry and mix until a smooth batter. 

6. Fill the cases 3/4 full with the batter. 
Make sure to tap the tins on the worktop to remove any air bubbles. 

7. Pop the cakes into the preheated 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. 

8. Place the cupcakes on a cooling rack and allow to cool fully before frosting/filling. 
You can even place the cupcakes into the fridge to chill overnight before decorating. 

Method (compote) 
1. Place the raspberries into a medium-sized saucepan and sprinkle over the sugar and lemon juice. 

2. Place ontop onto the hob over a medium to high heat and bring to the boil.
It will go thick. Once thick, remove from the heat and allow to cool before using.


Method (Italian meringue buttercream)


1. Add the buttercream into a piping bag fitted with an open star tip nozzle.

2. Core each cupcake with an apple corer or knife and add in some of the compote.

3. Pipe a swirl of buttercream on top of each cupcake.

Decorate with a drizzle of melted white chocolate, grated white chocolate, freeze friend raspberries.
I rolled some raspberries in white sugar and added one to the top of each cake.


Serve these cupcakes fresh or store in a sealed container in the fridge. The buttercream will firm up in the fridge, so allow them to come to room temperature before serving.
Best eaten within a few days.

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6 comments

  1. Those cupcakes look absolutely amazing! I haven't had a cupcake in so long, I might just have to make these!
    Jenna ♥
    Stay in touch? Life of an Earth Muffin

    ReplyDelete
    Replies
    1. Thankyou so much Jenna, you'll love them :) x Happy Baking

      Delete
  2. These look amazing!!! What white chocolate do you use? it's so hard to find vegan white choc in supermarkets!!

    ReplyDelete
    Replies
    1. Hello, aw thankyou so much! I'm so happy you like them :)
      I used Sainsburys own 'free from white chocolate'. Its great for adding into bakes and melting! x

      Delete
  3. How does the raspberry compote get added into the core? It doesn’t say anywhere in the recipe’s method how we do that?

    ReplyDelete

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