Chocolate Raspberry Cupcakes

(2)
"Decadent vegan cupcakes with a chocolate olive oil cupcake base and a tangy raspberry buttercream frosting"
-- @lifeinthesouth.co
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  • Recipe Card
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.

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