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!
Vegan Raspberry and White Chocolate Cupcakes
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:
Dairy-free milk (any will do)
Apple cider vinegar
Dairy-free white chocolate
Bicarbonate of soda
Oil (vegetable or coconut oil)
Fresh or frozen raspberries
Lemon (juice only)
Aquafaba (water from a can of chickpeas)
Cream of tartar
Vanilla extract/bean paste
Equipment you’ll need:
Large mixing bowl
Electric whisk/hand whisk or stand mixer
Star piping tip
Why you need to make these cupcakes:
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: