RASPBERRY CORE CUPCAKES 🧁
Fatima Rafique-
Servings
8 -
Prep Time
15 Minutes -
Cook Time
30 Minutes -
Total Time
45 Minutes -
Difficulty
Medium
Ingredients
| 160g | milk (1/2 cup + 4 tbsp) |
| 80g | mashed bananas or apple sauce (1/2 cup) |
| 70g | maple or agave (1/4 cup) |
| 35g | coconut sugar (3 tbsp) |
| 140g | oat flour (1 cup + 1.5tbsp) |
| 1 | tsp bicarbonate of soda |
| 120g | almond flour (1 cup) |
| Pinch of salt |
| 70g | raspberries |
| 2 | tbsp agave syrup or maple |
| 2 | tbsp chia seeds |
| 10 | tbsp vegan cream cheese spread @nushfoods |
| 5 | tbsp creamy vegan yoghurt @nushfoodsor @oatly or coconut cream (thick white part only ) |
| 30g | freeze dried raspberries (ground into a fine powder) |
| 4 | tbsp agave syrup |
Fruity, tangy homemade raspberry jam piped into our soft , light and fluffy, melt in your mouth cupcakes. Topped with a plantbased cream cheese frosting 🍓 Swipe right to see the texture!
METHOD
- Preheat the oven to 180C
- Mash the bananas in a small bowl and combine all the wet ingredients up to the coconut sugar (use a blender if lumpy)
- Add the dry ingredients in a large mixing bowl and stir, excluding the white chocolate chips and raspberries
- Once the batter is smooth, pour into a lined muffin tray and bake for 16-18 minutes until just golden
- Use a cupcake corer or a knife to make a hole in the centre (don't go through the bottom)
- For the raspberry chia jam - heat the raspberries and 3 tbsp agave or maple syrup, and use a fork to crush until softened.
- Take off heat, and add in 2 tbsp of chia seeds and leave for 5-10 minutes to thicken. Once the cupcakes are cool, fill each with 1 tsp of jam (piping bag or spatula)
- Next whip up the frosting in a mixing bowl, scoop into a piping bag and frost!