Raspberry Trifle Cupcakes (Vegan Recipe)

🧂 Ingredients

• 75 g coconut oil

  (melted)
• 200 ml dairy free milk

  (room temperature)
• 1 tsp vanilla extract
• 200 g self raising flour
• 110 g caster sugar
• ½ tsp baking powder
• 140 g dairy free butter

  (the block kind, not spreadable)
• 400 g icing sugar
• 1 tsp vanilla extract
• 2 tsp dairy free milk
• 150 g dairy free custard
• 150 g raspberry jam

  (seedless)
• 9 raspberries

  (fresh)

Instructions

• 1 Preheat the oven to 180°C fan (200°C conventional / 400°F / gas mark 6) and line
  a cupcake tin [https://geni.us/avvcupcaketin] with 9 large cupcake or muffin
  cases.
• 2 Melt the coconut oil [https://geni.us/avvcoconutoil] to a clear liquid and set
  it aside to cool to room temperature.
• 3 In a large mixing bowl [https://geni.us/avvlargemixingbowl] add the dairy free
  milk and vanilla.
  
  Note: Bring the dairy free milk to room temperature before adding it to the
  bowl.
• 4 Add the caster sugar [https://geni.us/avvcastersugar], flour and baking powder
  [https://geni.us/avvbakingpowder].
• 5 Add the coconut oil [https://geni.us/avvcoconutoil].
• 6 Mix briefly with a whisk to combine.  Don’t over-mix as this can affect the
  texture of the cake, just whisk enough to bring the mixture together.
• 7 Divide the mixture between the cupcake cases, so that the cases are around 3/4
  full.
• 8 Bake for 18-20 minutes until a knife/skewer inserted into the centre of the
  cupcake comes out clean.
• 9 Add the block butter, icing sugar [https://geni.us/avvicingsugar], vanilla and
  dairy free milk to a mixing bowl with the balloon whisk attachment (or paddle
  attachment).
• 10 Mix for a couple of minutes until smooth and creamy.  Scrape down the bowl as
  necessary.
• 11 Cut out the centre of each cupcake to leave a fillable core. Keep the ‘lid’
  section of the core you have removed. See the recipe video
  [https://youtu.be/7upew07Jtd4?t=35] for an example.
• 12 Fill each core with dairy free custard and place the lid back on to seal it.
• 13 Add your buttercream to a piping bag and pipe the buttercream in a circular
  motion on top of each cake.
• 14 Warm the raspberry jam slightly in the microwave [https://geni.us/avvmicrowave]
  or a small saucepan, so that is the consistency of a sauce. Pipe/drizzle it over
  the top of the buttercream using a narrow piping nozzle. Top each cupcake with a
  fresh raspberry.

Nutrition Info