By Ben Wise-Fowler
Raspberry trifle vegan cupcakes
13 steps
Prep:20minCook:20min
Deliciously light and fluffy cupcakes!
Updated at: Thu, 17 Aug 2023 05:10:27 GMT
Nutrition balance score
Unbalanced
Nutrition per serving
Calories591 kcal (30%)
Total Fat24.7 g (35%)
Carbs89.6 g (34%)
Sugars65.2 g (72%)
Protein3.4 g (7%)
Sodium324.8 mg (16%)
Fiber1.1 g (4%)
% Daily Values based on a 2,000 calorie diet
Ingredients
9 servings
For the cupcakes
75gcoconut oil
melted
200goat milk
room temperature
1 tspvanilla extract
200gself raising flour
110gcaster sugar
½ tspbaking powder
For the buttercream
Other ingredients & equipment
Instructions
Make the cupcakes
Step 1
Preheat oven to 180°C fan & line muffin tin with 9 cupcake cases
cupcake casesStep 2
Melt coconut oil & set aside to cool
coconut oil75gStep 3
Add oat milk & vanilla to a large mixing bowl
Bowl
oat milk200g
vanilla extract1 tspStep 4
Add caster sugar, flour & baking powder
Bowl
self raising flour200g
caster sugar110g
baking powder½ tspStep 5
Add the coconut oil
Bowlcoconut oil75gStep 6
Briefly whisk until just combined
Step 7
Divide between the cupcake cases & fill each one to 3/4 full
Step 8
Bake for 18-20 minutes until a skewer comes out clean
Make the buttercream
Step 9
Add butter, icing sugar, vanilla & oat milk into a mixing bowl and whisk until creamy
Bowl
dairy free butter140gicing sugar400g
vanilla1 tspoat milk2 tspDecorate your cupcakes
Step 10
Cut out the centre of each cake. Keep the ‘lid’ to seal later
Step 11
Fill each core with dairy free custard
custard150gStep 12
Pipe buttercream on top
Step 13
Warm raspberry jam and drizzle over each cake. Decorate with fresh raspberries.
seedless raspberry jam150g
fresh raspberriesNotes
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