These vegan raspberry cupcakes have a double raspberry hit, with a raspberry jam filling and light raspberry buttercream on top.
Makes 12
Ingredients:
Cupcakes
250ml unsweetened non-dairy milk
1 tbsp cider vinegar
250g self-raising flour
150g caster sugar
1 tsp bicarbonate of soda
125ml light oil
2 tsp vanilla extract
filling and buttercream
100g raspberry jam
150g vegan butter
350g icing sugar, sifted
50g raspberry jam, sieved
1 tsp vanilla extract
Instructions:
Mix the milk and vinegar together and set aside for 5 minutes. Preheat oven to 180 degrees fan and line a muffin tray with muffin cases.
In a large bowl, mix the flour, sugar, and bicarbonate of soda together. Add the milk, oil and vanilla extract, and mix together until just combined.
Using an ice cream scoop or spoon, fill each muffin case about 3/4s full. Tap the tray a few times on the worktop to pop any bubbles that have formed.
Bake for about 15 minutes or until a skewer comes out clean. Remove from the oven and cool in the tray for 5 minutes before transferring to a wire rack.
Once the cupcakes are completely cooled, use a knife to cut out the middle of each cupcake and spoon a small teaspoon of raspberry jam into each hole, then place the piece of cut out cupcake back on top and press down to flatten.
To make the buttercream, put the butter in a mixer bowl and using a paddle attachment, beat until creamy. You can also do this with a hand held mixer. Add half the icing sugar and on a medium speed, beat until the icing sugar has fully incorporated. Then add the remaining icing sugar, along with the 50g of sieved raspberry jam and vanilla extract, and beat on a medium speed. Beat for a good 5 minutes until your buttercream looks airy in texture.
Put the buttercream in a piping bag fitted with a nozzle of your choice and pipe onto each cupcake.
Store in an airtight container for up to 3 days, or freeze for up to 2 months.
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