Vegan Chocolate Ganache Raspberry Cupcakes
Prep time35 minutes
Servings12 portions
Ingredients
- 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
- 240 mls cider vinegar
- 50g Flora Plant Unsalted
- 200 mls Elmlea Plant Double
- 150 g vegan dark chocolate
- 12 fresh raspberries
- 2 tablespoons Freeze dried Raspberries to sprinkle
| Energy (kcal) | 84 kcal |
| Energy (kJ) | 350 kJ |
| Protein (g) | 1.4 g |
| Carbohydrate incl. fibre (g) | 19.2 g |
| Carbohydrate excl. fibre (g) | 18.7 g |
| Sugar (g) | 8.4 g |
| Fibre (g) | 0.5 g |
| Fat (g) | 0.1 g |
| Saturated fat (g) | 0.0 g |
| Unsaturated fat (g) | 0.1 g |
| Monounsaturated fat (g) | 0.0 g |
| Polyunsaturated fat (g) | 0.1 g |
| Trans fat (g) | 0.0 g |
| Cholesterol (mg) | 0 mg |
| Sodium (mg) | 61 mg |
| Salt (g) | 0.15 g |
| Vitamin A (IU) | 1 IU |
| Vitamin C (mg) | 0.5 mg |
| Calcium (mg) | 59 mg |
| Iron (mg) | 0.26 mg |
| Potassium (mg) | 18 mg |
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.