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  • Baking Heaven

    CUPCAKE HEAVEN

    Sep 02, 2021 6 minutes
    Get creative with your cupcake designs!

    Vegan chocolate ganache raspberry cupcakes

    SERVES 12

    165g (5½ oz) plain flour
    3 tbsp cocoa
    40g (1½ oz) cornflour
    100g (3½ oz) caster sugar
    2 tsp baking powder
    ½ tsp bicarbonate of soda
    240ml (8½ fl oz) cider vinegar
    50g (1¾ oz) Flora Plant B+tter Unsalted
    240ml (8½ fl oz) almond milk
    200ml (7fl oz) Elmlea Plant Double
    150g (5½ oz) vegan dark chocolate, chopped
    12 fresh raspberries
    2 tbsp freeze-dried raspberries, to sprinkle

    1 Preheat the oven to 180°C/Gas Mark 4. In a jug, stir the cider vinegar with the almond milk and leave for 10 minutes. Melt the 50g (1¾ oz) Flora Plant B+tter Unsalted. Combine the flour, cocoa, cornflour, sugar, baking powder and bicarbonate of soda.

    2 Stir the milk mixture and Flora Plant B+tter Unsalted into the dry mix to form a batter. Do not overmix.

    Divide the mixture into 10-12 cupcakes cases and bake for 20-25

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