RASPBERRY TRIFLE CUPCAKES (VEGAN)

Описание: Soft and fluffy vanilla cupcakes with a creamy custard centre, silky smooth vanilla buttercream frosting, a drizzle of raspberry jam and topped off with a fresh raspberry. All vegan!

Inspired by the wondrous Lola’s Cupcakes in Covent Garden, London.

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✎ RECIPE:

https://www.aveganvisit.com/home/rasp...

INGREDIENTS

For the cupcakes:
75g coconut oil, melted
200g dairy free milk, room temperature
1 tsp vanilla extract
200g self raising flour
110g caster sugar
1/2 tsp baking powder

For the buttercream:
140g dairy free butter (the block kind, not spreadable)*
400g icing sugar
1 tsp vanilla
2 tsp dairy free milk

Other ingredients:
150g dairy free custard
150g seedless raspberry jam
9 fresh raspberries

INSTRUCTIONS

Make the cupcakes:

1. Preheat the oven to 180C fan and line a cupcake tin with 9 large cupcake cases.
2. Melt the coconut oil and set it aside to cool.
3. In a large mixing bowl add the dairy free milk and vanilla.
4. Add the caster sugar, flour and baking powder.
5. Add the coconut oil.
6. Mix briefly with a whisk to combine.  Don’t over-mix as this can affect the texture of the cake, just whisk enough to bring the mixture together.
7. Divide the mixture between the cupcake cases, so that the cases are around 3/4 full.
8. Bake for 18-20 minutes until a knife/skewer inserted into the centre of the cupcake comes out clean.

Make the buttercream:

1. Add the block butter, icing sugar, vanilla and dairy free milk to a mixing bowl with the balloon whisk attachment.
2. Mix for a couple of minutes until smooth and creamy.  Scrape down the bowl as necessary.

Decorate your cupcakes:

1. Cut out the centre of each cupcake to leave a fillable core. Keep the ‘lid’ section of the core you have removed. See the recipe video for an example.
2. Fill each core with dairy free custard and place the lid back on to seal it.
3. Pipe buttercream on top.
4. Warm the raspberry jam slightly so that it pipeable consistency. Pipe/drizzle it over the top of the buttercream using a narrow piping nozzle and top each cupcake with a fresh raspberry.

NOTES:

Vegan / Dairy Free / Egg Free / Nut Free

I used the Stork block butter for the buttercream which is labelled vegan in my supermarket. Check the ingredients before purchasing though because some versions of Stork are not vegan.

Recipe inspired by: 🇬🇧 Covent Garden, London, UK

Note: Please check the allergens on the ingredients you purchase before use. The allergen information provided in this recipe is intended as a guide only and is based on the specific ingredients and brands used at the time of creating the recipe, therefore I cannot guarantee that the same will apply to the ingredients you use.

Prep time excludes any inactive time.