Blackberry cupcakes made with fresh blackberries blended into the batter, making the cupcakes purple, topped with vegan cream cheese frosting coloured light pink from the blackberries as well.
Makes about 16 cupcakes
Ingredients
Dry ingredients
- 190g flour (1½ cups)
- 200g sugar (1 cup)
- 45g oats (½ cup)
- 2 tablespoons chia seeds
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon vanilla sugar
- 1/4 teaspoon salt
Wet ingredients
- 200g fresh blackberries (7 oz)
- 240ml plant milk of choice (1 cup)
- 120ml neutral tasting oil, sunflower or canola (½ cup)
Pink cream cheese frosting
- 400g vegan cream cheese (14.1 oz)
- 3-10 tablespoons powdered sugar - to taste and texture
- 1 fresh blackberry
- Additional fresh blackberries as garnish (optional)
What you will need
- 2 bowls
- 1 blender or stick blender + bowl
- Measuring cups and spoons
- A whisk
- 16 cupcake molds and paper linings
- 1 oven rack
- A piping bag + nozzle of choice
Instructions
- Measure all the dry ingredients and put into a bowl. Mix well with a whisk.
- Put in the blackberries and plant milk in a blender and blend. For a fine texture blend until smooth, if you don’t mind small chunk of berries then pulsate a little bit. Add all the wet ingredients to the dry ingredients. Whisk well until everything is very well combined. Let rest for 10 minutes for the chia and oats to soak.
- Prepare 16 cupcake molds with paper linings. Fill up the cupcakes with the batter so it fills up to just below the edge.
- Bake in a preheated oven at 180c (350 F), in the middle of the oven on normal setting for 20-25 minutes, or until they look puffed up and a toothpick comes out clean when testing if they’re fully baked. Take out of the oven and let cool down completely before frosting them.
- Put all the frosting ingredients in a bowl and mix with a fork until blended. Transfer to a piping bag with a nozzle of choice. Refrigerate to stiffen until the cupcakes are cooled down.
- Store the cooled down cupcakes sealed in a bag on the counter, keep the frosting in the piping bag in the fridge and just pipe the cupcakes as you eat them. Serve with a fresh blackberry on top.
Enjoy !
