Fruity raspberry cupcakes with vegan cream cheese frosting, using fresh raw raspberries blended into the batter, making it pink, and when baked it becomes slightly purple.
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 raspberries (7 oz)
- 240ml plant milk of choice (1 cup)
- 120ml neutral tasting oil, sunflower or canola (½ cup)
Raspberry cream cheese frosting
- 400g vegan cream cheese (14.1 oz)
- 3-10 tablespoons powdered sugar - to taste and texture
- 1 fresh raspberry
- Additional fresh raspberries 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 big bowl. Mix everything with a whisk.
- Put in the raspberries and plant milk in a blender and blend until smooth, if you don’t mind small chunks 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 the cupcakes with the batter to just below the edge.
- Bake in a preheated oven at 180c (350 F), in the middle of the oven on normal setting for about 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 raspberry on top.
Enjoy !
