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.