May 10, 2021
Raspberry gluten and dairy free chocolate cupcakes
PREP TIME: 15mins | COOK TIME: 25mins | TOTAL TIME: 40mins
Ingredients (makes 12 cupcakes)
Preheat oven to 160*C fan 180*C non fan.
For cakes
Mix all ingredients in one with an electric whisk until smooth cake batter achieved.
Bake for 25 mins
For coulis
Decoration
Mix together with an electric whisk until a smooth buttercream is achieved. Pipe with a nozzle of choice and top with a square of pure heavenly chocolate dark raspberry to decorate.
Preheat oven to 160*C fan 180*C non fan.
For cakes
- 200g gluten free self raising flour
- 200g caster sugar
- 200g dairy free spread (vitalife)
- 4 eggs
- 4 Tbsp of cocoa powder
- 1 Tsp baking powder
- 1/2 Tsp vanilla extract
- Splash of almond milk
Mix all ingredients in one with an electric whisk until smooth cake batter achieved.
Bake for 25 mins
For coulis
- 300g raspberries
- 2-3 Tbsp caster sugar
- Heat until raspberries collapse and cool in fridge
- Cut a small core in the centre of the cupcakes and fill with the cooled raspberry.
Decoration
- 500g icing sugar
- 250g dairy free spread
- 1 Tsp vanilla extract
- 3 heaped tbsp cocoa powder
Mix together with an electric whisk until a smooth buttercream is achieved. Pipe with a nozzle of choice and top with a square of pure heavenly chocolate dark raspberry to decorate.
(This recipe is gluten free and vegan friendly)
Have you made this recipe? Or will you be giving it a go? If you do, we’d love to see how you get on! Please share a photo and tag us in @pureheavenlychocolate.
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