Vegan chocolate cupcakes with raspberry frosting
Delicious and decadent, these vegan chocolate cupcakes are topped with a luscious raspberry frosting. Top with fresh raspberries for an extra-special touch.
Servings 15
Calories 349kcal
Ingredients
- 300 ml almond milk or other plant milk
- 1 tablespoon lemon juice or white wine vinegar
- 150 g dairy free spread for best results use vegan block butter
- 60 g maple syrup
- 1 teaspoon instant coffee granules
- 275 g self raising flour
- 1 teaspoon bicarbonate of soda
- 175 g caster sugar
- 4 tablespoon cocoa powder
For the frosting
- 150 g dairy free spread for best results use vegan block butter
- 400 g icing sugar sifted
- 1 tablespoon almond milk if needed
- 6 raspberries crushed plus more for decoration
Instructions
To make the cakes
- Preheat the oven to 180°C (fan)/200°C/gas mark 6.
- Line a muffin tin with 15 cupcake cases.
- Put the milk in a jug or bowl and add the lemon juice or white wine vinegar. Set aside.
- Put the dairy free spread, maple syrup and coffee granules into a small saucepan and melt over a low heat. Stir occasionally.
- Sift the flour, bicarbonate of soda, caster sugar and cocoa powder together and mix well.
- Pour in the milk and the melted spread and stir well.
- Spoon into the cake cases until they’re ¾ full.
- Bake in the pre-heated oven for 25 minutes or until they’re firm to the touch
- Allow to cool in the tin for five minutes then cool completely on a wire rack.
For the frosting
- Beat the dairy free spread until soft and creamy. An electric mixer will do the best job if you have one.
- Add half the icing sugar and the crushed raspberries and beat well.
- Gradually add the rest of the icing sugar. If it seems too firm add the almond milk gradually until you have the right consistency.
- Once the cakes are cool either spread or pipe the frosting onto the cakes.
- Decorate with fresh raspberries.
- Store in an airtight container.
Notes
- Nutritional information is approximate and is intended as a guide only.
Nutrition
Calories: 349kcal | Carbohydrates: 55g | Protein: 3g | Fat: 14g | Saturated Fat: 3g | Trans Fat: 1g | Sodium: 231mg | Potassium: 59mg | Fiber: 1g | Sugar: 40g | Vitamin A: 764IU | Vitamin C: 1mg | Calcium: 35mg | Iron: 1mg