"Decadent vegan cupcakes with a chocolate olive oil cupcake base and a tangy raspberry buttercream frosting"
Chocolate Raspberry Cupcakes
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Prep time 20mins
Cook time 18mins
Serves or Makes: 12
Recipe Card
ingredients
- 1 cup All purpose flour
- 3/4 cup white Spelt flour
- 1 tablespoon Corn starch
- 2 tablespoons heaped Cacao powder
- 3/4 cup Coconut sugar
- 2 teaspoons Baking powder
- 1 teaspoon Baking soda
- 2 tablespoons Beet powder
- 1 tablespoon Apple cider vinegar
- 1 teaspoon Vanilla extract
- 1/3 cup good quality Olive oil
- 1 1/4 cup Almond milk
- 1/2 teaspoon Salt
- 3 cups Icing sugar
- 1/2 cup softened Vegan butter
- 1 1/2 tablepoons Beet powder
- 1/4 cup fresh Raspberries
- 1/2 teaspoon Vanilla extract
- pinch of Salt
Method
Step 1
Preheat oven to 175C or 350F and prepare your muffin tray lined with paper muffin cases.
Step 2
Sift together the flours, corn starch, cacao powder, beet powder, baking powder, baking soda, and salt.
Step 3
Mix in the sugar and set aside while mixing the apple cider vinegar, vanilla extract, olive oil, and almond milk.
Step 4
Mix the wet Ingredients into the dry and mix well until there are no lumps.
Step 5
Scoop the batter into each muffin case 3/4 of the way.
Step 6
Bake 18-20 minutes and test with a toothpick until it comes out clean.
Step 7
Let the cupcakes cool completely before decorating with the frosting.
Step 8
For the frosting cream the butter and sift in the icing sugar while whipping.
Step 9
Add in the beet powder, mashed raspberries, vanilla extract, and salt.
Step 10
Whip until fluffy, scoop into a piping bag with a star nozzle, frost the cupcakes, and decorate with fresh raspberries, decorative sugar, and fresh flowers.
Step 11
Keep cool in the fridge and remove 30 minutes before serving in room temperature.