Indulgent Chocolate Cupcakes with a Tangy Raspberry Frosting
Ingredients
- 180ml water
- 60ml dairy free yoghurt (i use soya)
- 60ml melted coconut oil
- 2 tsp pure vanilla extract
- 1 tsp cider vinegar
- 120g plain flour
- 40g unsweetened cocoa powder
- 150g sugar
- 90g dark choccy
- 1/2 tsp salt
- 1/2 tsp baking soda
- ingredients for raspberry buttercream:
- 150g stork dairy free butter
- 350g icing sugar
- 50g fresh raspberries
Preparation
Preheat the oven to 170c
Mix together all the wet ingredients (first 5 ingredients on the list), leave to sit for 10 mins, letting the vinegar do its thing
Meanwhile mix the dry ingredients together, chop up the dark choccy into chunks and mix through
Mix wet with dry & then fill cupcake holders about 2/3 of the way up as these bad boys riiiiise
Bake for 20 mins and leave to cool completely before icing
For the icing, put the raspberries in a blender and blitz until liquid
Press through a sieve to get rid of any pips
Mix together with butter & icing sugar until smooth buttercream forms
Using a rose shaped piping nozzle, pipe out swirly roses on the cupcakes
