Vegan Choc Raspberry Cupcakes
#veganagain
INGREDIENTS
250ml coconut milk
172g castor sugar
175ml canola oil
1 1/2 tsp apple cider vinegar
160g all-purpose flour
40g cocoa powder
3/4 tsp bicarb soda
1/2 tsp baking powder
1/4 tsp salt
400g frozen or fresh raspberries
Frosting
1 batch Fluffy Vegan Chocolate Buttercream Frosting + 250g cocoa powder
freeze dried raspberries to sprinkle
METHOD
Makes 12
Level: Easy Peasy
Preheat a fan-forced oven to 160C (320F) or 180C (356F) for a conventional oven. Line a cupcake tin with cupcake liners.
In the bowl of a stand mixer fitted with the paddle attachment, add the cocoa powder, plain flour, salt, bicarb soda, baking powder and sugar. Turn mixer on low speed and allow it to mix for a couple minutes to help everything combine well (alternatively you may do this by sifting the ingredients together).
Next, add coconut milk, canola oil, apple cider vinegar in a jug and whisk until well combined.
Add wet ingredients to dry ingredients in a slow and steady stream until no dry ingredients are visible. Scrape down the bowl and mix for another 20 seconds.
Place about a tbsp. of frozen or fresh raspberries at the bottom of each cupcakes liner.
Fill each paper 3/4 of the way (using an ice cream scoop to transfer the batter into the cupcake liners makes this a quick and easy process otherwise you can use two tablespoons). Bake for 30-35 min or until a toothpick inserted comes out clean. Allow them to cool completely on a wire cooling rack before frosting.
Fit the end of a piping bag with a 1m piping tip and frost in a swirl as demonstrated. Finish off with a sprinkle of crushed freeze dried raspberries.
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STORAGE: store in an airtight container for up to 3 days (refrigerated or unrefrigerated).
CAKE: Recipe can be used for an 8” cake tin - adjust baking time to 30-40 min
EQUIPMENT: Can be made using a hand mixer (always mix on lowest speed) or wooden spoon. Take care not to over mix the batter
OVEN TEMPERATURE: If you’re baking at home set your fan forced oven to 160C (320F).
BAKING TIME: These cupcakes typically bake on a lower temp and for a little longer than regular cupcake recipes. That’s what helps get that gorgeous even dome shape on top. The cupcakes don’t dry out. Bake your cupcakes for 20 min. If you insert a skewer and it comes out with wet batter, bake for an extra 5 min until a skewer inserted into the centre comes out with moist crumbs.
TOOLS:
Large mixing bowls
Spatula
Magic Whisk for wet ingredients
Kitchen Scales
Stand mixer (or hand mixer)
Wire rack
Frosting bag
Tablespoon
Measuring spoons
Cupcake baking tin
Paper liners
Ice cream scoop (optional)
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