Friday, 18 October 2019

Raspberry and Chocolate Cupcakes

Yummy chocolate cupcakes, with a ganache and natural raspberry buttercream

It's been a while since I posted a cupcake recipe, but everyone loves a chocolate cupcake don't they. And this one has some delicious chocolate ganache on top PLUS a naturally sweetened raspberry buttercream to finish. Perfect tea time treat, or one to make with children for some family baking time.

Check out my other chocolate cupcake recipes for more inspiration!

Chocolate Peanut Butter Cupcakes
Chocolate Orange Cupcakes
Chocolate Cherry Cupcakes


Prep: 15 minutes
Cook: 18 minutes
Serves: 12 cupcakes


170g  Self-raising flour
170g Caster sugar
220ml Soya milk + 1tbsp Apple Cider Vinegar
1 tbsp Maple syrup
3 tbsp Cacao powder
70g Vegan butter
1 tsp Baking soda
Pinch of salt
115g Dark vegan chocolate
85g Coconut cream from a can of coconut milk
2200g Vegan butter
350g Icing sugar
1 tsp Vanilla extract
100g raspberries pureed + plus more for toppings


✿Preheat your oven to 180℃ and line a cupcake tray with cases.
✿Combine soya milk with ACV and set aside. In a small saucepan, melt together your butter an maple syrup till combined.
✿In a large bowl, sift together the flour, sugar, baking soda, salt and cacao powder and mix.
✿Add the wet ingredient to the dry and mix together till you have a smooth cake batter.
✿Spoon even amounts of batter into 12 cupcake cases and then bake for about 18 minutes or until a knife inserted comes out clean.
✿Mean while make your buttercream. To puree the raspberries, heat them in a bowl in the microwave in small 20 second intervals until you can mash them with a fork. Strain the raspberries in a sieve over a bowl and leave to cool.
✿Using an electric whisk, mix your butter until pale and creamy about 5 minutes. Add in the icing sugar gradually and then the vanilla. With the mixer on a low speed, add a tbsp of the raspberry puree and mix until combined and you have a fluffy buttercream. Add more sugar if after a stiffer buttercream.
✿Make the chocolate ganache. Heat the coconut cream in a saucepan on a medium heat until just before boiling point. ✿Place the chocolate in a bowl and pour over the hot coconut cream and let sit for a couple of minutes. Then stir using a rubber spatula until smooth.
✿Pipe ganache immediately onto chocolate cupcakes and leave to set and cool so you can pipe the buttercream on top. Save some ganache to drizzle on top of the buttercream and then top with the raspberries. Enjoy!



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