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Vegan Chocolate Ganache Raspberry Cupcakes

  • 1 hour
  • Prep Time
     
    35 minutes
  • Servings
     
    12 portions
recipe image Vegan Chocolate Ganache Raspberry Cupcakes

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
  • 240 mls cider vinegar
  • 50g Flora Plant Unsalted
  • 240 ml almond milk
Topping
  • 200 mls Elmlea Plant Double
  • 150 g vegan dark chocolate
  • 12 fresh raspberries
  • 2 tablespoons Freeze dried Raspberries to sprinkle
Energy (kcal)88 kcal
Energy (kJ)371 kJ
Protein (g)1.5 g
Carbohydrate incl. fibre (g)19.9 g
Carbohydrate excl. fibre (g)19.3 g
Sugar (g)9.0 g
Fibre (g)0.5 g
Fat (g)0.4 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)71 mg
Salt (g)0.18 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

  1. 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.
  2. Stir the milk mixture and butter into the dry mix to form a batter. Do not over mix.
  3. Divide the mixture into 10/12 Cup Cakes Cases and bake for 20-25 mins at 160c fan.
  4. Leave to cool.
Icing
  1. Heat the double cream until simmering and bubbles appear at the edge of the pan.
  2. Pour onto the chopped chocolate and stir until the chocolate has melted to form a smooth sauce.
  3. Leave to cool in the fridge until the mixture has thickened enough to beat with an electric mixer.
  4. Beat until smooth and slightly lighter in colour.
  5. 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.