RASPBERRY AND WHISKEY CUPCAKES

SERVES 12 CUPCAKES

FOR THE CUPCAKES
  • 2 1⁄2 cups (300 g) (11oz) flour
  • 1 cup (220 g) (7.8oz) sugar
  • 2 tsp baking powder
  • 1⁄2 tsp baking soda
  • 1⁄2 tsp salt
  • 1 tsp vanilla extract
  • 3⁄4 cup (200 g) (7.1oz) almond milk
  • 2⁄3 cup (130 g) (4.6oz) sunflower oil
  • 3⁄4 cup (100 g) (3.5oz) raspberries

    FOR THE DECORATION
  • 10 cups (600 g) (21oz) vegan white chocolate whipped cream
  • 4 1⁄3 tbsp (70 g) (2.5oz) whiskey Raspberry marmalade
  • NUTRITIONAL VALUES

    Calories: 198kcal
    Fat: 9.7g (6g S.Fat)
    Carbs: 255g
    Protein: 4g
    Sugar: 16.5g
    Sodium: 207mg

    METHOD

    Combine all dry ingredients in a mixing bowl (flour, sugar, baking soda, salt, and baking powder). Combine the almond milk, oil, and vanilla extract in a mixing bowl. Whip the mixture with a wire whisk. To avoid breakage, carefully fold in the raspberries. Fill each cupcake liner halfway with batter.

    Bake at 355° F (180° C) for about 20 minutes, or until a toothpick inserted into the centre of each cupcake comes out clean. Place them in a cool place for a few hours. Cut a hole in the top of each cupcake and fill with raspberry marmalade.

    Mix the vegan white chocolate whipped cream and whiskey together with a spatula. Use this mixture to decorate each cupcake.
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    WHITE CHOCOLATE CUPCAKES