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
- Self-raising flour
- Caster sugar
- Dairy-free white chocolate
- Baking powder
- Bicarbonate of soda
- Oil (vegetable or coconut oil)
- Fresh or frozen raspberries
- Caster sugar
- Lemon (juice only)
- Aquafaba (water from a can of chickpeas)
- Caster sugar
- Cream of tartar
- Vegan Butter
- Vanilla extract/bean paste
Equipment you’ll need:
- Large mixing bowl
- Electric whisk/hand whisk or stand mixer
- Candy thermometer
- Piping bags
- Star piping tip
I am so excited to share with you a recipe I have created alongside a fellow foodie friend, Christina Leopold, from Addicted to Dates.
Christina is one of my favourite creators over on Instagram 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 show-stopping 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.
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!
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:
- Lemon Meringue Cupcakes
- Caramel Apple Cupcakes
- Biscoff Cupcakes
- Oreo Cupcakes
- Banoffee Cupcakes
- Honeycomb Cupcakes
- S’mores Cupcakes
- Jammie Dodger Cupcakes
Love this recipe? Please leave a 5-star ★★★★★ rating in the recipe card below and consider leaving a comment as well, thank you so much!Print