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Decadent raspberry cupcakes

Decadent raspberry cupcakes

Decadent raspberry cupcakes are a must make, even if you’re not celebrating anything particular and you just need a little pick me up, then these cupcakes are perfect. We are celebrating mothers day this weekend in South Africa and I thought these cupcakes would be the perfect way to celebrate. Chocolate and olive oil are the ultimate pair with the beautiful tangy raspberry frosting.

Decadent raspberry cupcakes are a must make, even if you’re not celebrating anything particular and you just need a little pick me up, then these cupcakes are perfect. We are celebrating mothers day this weekend in South Africa and I thought these cupcakes would be the perfect way to celebrate. Chocolate and olive oil are the ultimate pair with the beautiful tangy raspberry frosting.

Recipe

Print Recipe
0
min
Prep Time
0
min
Cook Time

Serves

10-12 people

Difficulty

Intermediate

Decadent raspberry cupcakes

Ingredients 

  • 1 cup all-purpose flour
  • 3/4 cup white spelt or any other flour you prefer
  • 1 tbsp corn starch
  • 2 heaped tbsp cacao powder
  • 3/4 cup coconut sugar or sugar of choice
  • 2 tsp baking powder
  • 1 tbsp baking soda
  • 2 tbsp red beet powder
  • 1 tbsp apple cider vinegar
  • 1 tsp vanilla extract
  • 1/3 cup good quality olive oil
  • 1 1/4 cup almond milk
  • 1/2 tsp salt

Raspberry buttercream frosting

  • 125g vegan butter
  • 3-4 cups icing sugar
  • 1 1/2 tbsp beet powder
  • 1/4 cup fresh raspberries
  • 1/2 tsp vanilla extract
  • pinch of salt

Method

  1. Preheat oven to 175 degrees Celcius and prepare your muffin tray lined with paper muffin cases. 
  2. Sift together the flours, corn starch, cacao powder, beet powder, baking powder, baking soda, and salt. 
  3. Mix in the sugar and set aside while mixing the apple cider vinegar, vanilla extract, olive oil, and almond milk.
  4. Mix the wet into the dry and mix well until there are no lumps. 
  5. Scoop the batter into each muffin case 3/4 of the way. 
  6. Bake 18-20 minutes and test with a toothpick until it comes out clean. 
  7. Let the cupcakes cool completely before frosting. 

Raspberry buttercream frosting

  1. Cream the butter and sift in the icing sugar while whipping up the frosting. 
  2. Add in the beet powder, mashed raspberries, vanilla extract, and salt. 
  3. Whip until fluffy, scoop into a piping bag with a star nozzle, frost the cupcakes, and decorate with raspberries, decorative sugar, and fresh flowers. 
  4. Keep cool and remove 30 minutes or so before serving.

Hope, you love these beautiful cupcakes!

M*

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