Vegan Chocolate Ganache Raspberry Cupcakes
- 35 minutes
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Prep time ![]()
Ready in
- 12 portions
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Servings - Easy
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Difficulty
Ingredients
Cupcakes
- 12 cupcake Cases
- 165 g plain flour
- 3 tablespoon cocoa
- 40g cornflour
- 100 g caster sugar
- 2 teaspoons baking powder
- half a teaspoon bicarbonate of soda
- 1 tablespoon cider vinegar
- 50g Flora Plant Unsalted
- 240ml almond milk
Topping
- 200 mls Elmlea Plant Double
- 150 g vegan dark chocolate
- 12 fresh raspberries
- 2 tablespoons Freeze dried Raspberries to sprinkle
Nutritional Guidelines (per serving)
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
Instructions
- In a jug Stir the cider vinegar with the almond milk and leave for 10 mins. Melt the 50g of Flora butter. Combine the Flour, Cocoa, Cornflour, sugar, baking powder and bicarbonate of soda.
- Stir the milk mixture and butter into the dry mix to form a batter. Do not over mix.
- Divide the mixture into 10/12 Cup Cakes Cases and bake for 20-25 mins at 160c fan.
- Leave to cool.
Icing
- Heat the double cream until simmering and bubbles appear at the edge of the pan.
- Pour onto the chopped chocolate and stir until the chocolate has melted to form a smooth sauce.
- Leave to cool in the fridge until the mixture has thickened enough to beat with an electric mixer.
- Beat until smooth and slightly lighter in colour.
- Place a star tube in a piping bag and pipe a swirl onto each cupcake, add a fresh raspberry and sprinkle with freeze dried raspberries.
