Vegan Chocolate Cupcakes with Raspberry Buttercream
Ingredients
- 180ml water
- 60ml dairy free yoghurt
- 60ml melted coconut oil
- 2 tsp pure vanilla extract
- 1 tsp cider vinegar
- 120g plain flour
- 40g unsweetened cocoa powder
- 150g sugar
- 90g dark chocolate
- 1/2 tsp salt
- 1/2 tsp baking soda
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 minutes, letting the vinegar do its thing.
Meanwhile mix the dry ingredients together, chop up the dark chocolate into chunks and mix through.
Mix wet with dry and then fill cupcake holders about 2/3 of the way up.
Bake for 20 minutes 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 the sieved raspberries with butter and icing sugar until smooth buttercream forms.
Using a rose shaped piping nozzle, pipe out swirly roses on the cupcakes and give to your loved one.
