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.

 

-

 

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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RECIPES

 

Basic Recipes

Cupcake Recipes

Cake Recipes

Macaron Recipes

Vegan Recipes

No-Bake Recipes

Frosting Recipes

Tips & Tricks

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Hey there! My name is Nick Makrides! I'm guessing you love baking as much as I do which is how you stumbled upon my website!

 

This is the best spot on the internet to learn how to make the most amazing desserts that don't just look impressive, they also taste delicious and are easy to make!

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