These raspberry and almond vegan cupcakes are super yummy and really easy to make. They are topped with an almond flavour vegan buttercream. I really love the combination of the raspberries with the almond, it reminds me of Bakewell Tart which I love, a lot!!
I use rice bran oil in this recipe which I like as it doesn’t really have a flavour, I find that rapeseed or olive can make the cakes taste quite strongly. I also like to use a coconut oil mix, if you are melting solid coconut oil then you will need a bit less as it’s a lot thicker.
These cupcakes are completely vegan which means they are also dairy free and egg free.
The addition of Trex to the buttercream stops it from splitting, I found that whenever I used just vegan butter it would separate but the Trex helps it hold it’s shape and it stays perfectly smooth.
Here is the recipe and if you go down to the bottom then I will share the video tutorial…
VEGAN RASPBERRY AND ALMOND CUPCAKES
Ingredients
- 220 g Self-Raising Flour
- 190 g Caster Sugar
- 1/4 tsp Baking Powder
- 1/4 tsp Bicarbonate of Soda
- 200 ml Dairy Free Milk
- 100 ml Oil
- 1 tbsp Almond Essence
- 1 Punnet Raspberries Take 12 out for topping
For The Buttercream
- 100 g Trex
- 100 g Dairy Free Butter
- 200 g Icing Sugar
- 3 tbsp Dairy Free Milk
- 1 tbsp Almond Essence
Instructions
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Preheat the oven to 170 degrees. Add the dairy free milk, almond essence and oil to a jug and stir.
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Then slowly mix this into the dry ingredients (flour, sugar, baking powder and bicarbonate of soda). Mix well then stir in the raspberries.
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Pour the mixture into cupcake cases, there is enough for 12. Place in the oven and cake for around 15-20 mins.
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To make the buttercream you need to add all the ingredients to a bowl and whisk together until combined.
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When the cakes have cooled top with the buttercream. You can either pipe it on or just spread some on with a spoon. Then top with a raspberry.
You might also like my Mint Oreo Vegan Cupcake Recipe!
