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VEGAN RASPBERRY AND ALMOND CUPCAKES

Course Cakes

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

  1. Preheat the oven to 170 degrees. Add the dairy free milk, almond essence and oil to a jug and stir.

  2. Then slowly mix this into the dry ingredients (flour, sugar, baking powder and bicarbonate of soda). Mix well then stir in the raspberries.

  3. Pour the mixture into cupcake cases, there is enough for 12. Place in the oven and cake for around 15-20 mins.

  4. To make the buttercream you need to add all the ingredients to a bowl and whisk together until combined.

  5. 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.