Vegan Raspberry Cupcakes

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.