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plant-based vegan approaches to traditional home-baking

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Vegan Raspberry Ripple Cupcakes

CC · January 29, 2019 ·

vegan raspberry ripple cupcakes

These vegan raspberry ripple cupcakes couldn’t be much simpler to make and are perfect for a children’s party. Now that we’re almost into February, they would also fit the bill for Valentine’s Day.

Each cake has a whole raspberry at its centre, and the raspberry ripple effect in the frosting is achieved using natural hibiscus tea instead of food colouring.

raspberry filled cupcakes with hibiscus icing

The cake itself is a simple, very light vanilla sponge. If you have a glass door on your oven, you can watch the cake balloon up around the raspberry, eventually enveloping it so that it’s hidden inside like the jam in a jam doughnut.

The icing is a vegan vanilla buttercream with toothpaste stripes of hibiscus tea icing. Hibiscus is acidic and can curdle buttercream, but it works perfectly if you make a thick water icing (or tea icing, I should say) and drizzle this down the inside of the piping bag or tube on top of a layer of vanilla buttercream.

The recipe makes twelve cupcakes like those shown.

raspberry ripple cupcakes

Vegan Raspberry Ripple Cupcakes…

Ingredients

  • 150 ml soya (or other non-dairy) milk
  • 2 tsp cider vinegar
  • 2 tsp vanilla extract
  • 65 ml light olive (or other mild tasting) oil
  • 100 g caster sugar
  • 170 g self-raising flour
  • scant 1/2 tsp bicarbonate of soda
  • 12 frozen raspberries

for the icing

  • 200 g icing sugar
  • 25 g vegan margarine
  • a few drops vanilla extract
  • strong hibiscus tea (instructions below)
  • a little non-dairy milk

Method

  • First prepare the hibiscus tea ‘food colouring’. Place a dessert spoonful of hibiscus tea into a cup and add around two tablespoons of boiling water. Leave this to cool. Ideally, leave it overnight to infuse and develop a really intense pink-red colour.
  • Set the oven to 180°C/360°F and line a cupcake tin with twelve cases.
  • Whisk the vinegar and vanilla into the soya milk and set aside.
  • In a large bowl, mix the oil and sugar, then add the milk mixture and whisk together.
  • Sift the flour and baking soda into the liquid mixture and stir until it is fairly smooth.
  • Using a dessert spoon or tablespoon, fill each of the cases around two-thirds full of the cake mixture.
  • Press a frozen raspberry into the centre of each case so that it is half submerged in the mixture.
  • Bake for around 18 minutes, until the cakes have risen over the raspberries and are a golden brown colour all over.
  • To make the icing (the quantities given will make a bit more than you need, to allow for piping), mix the margarine into 150g of the sugar with a fork. Add the vanilla and a little milk to achieve a soft piping consistency (ie, holding its shape but not stiff).
  • In a separate bowl or cup, add a few drops of the hibiscus tea at a time to the remaining icing sugar until you have a thick water icing.
  • Once the cakes are completely cool, fill the piping bag with the vanilla buttercream leaving a gap down one side. Spread or drip the hibiscus icing into the gap so that it will produce a stripe when piped.
  • This doesn’t have to be done precisely at all – in fact, you could simply swirl the hibiscus icing through the buttercream and apply it with a knife or spoon to good effect!
vegan raspberry cupcakes

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