Picture a Chocolate Raspberry Cupcake – does your mouth just water at the thought of it? Mine sure does! It’s a match made in foodie heaven and I’m super excited it’s gluten-free, dairy-free and vegan. I used the White Wings GF flour blend but you could use any blend you like.
For the frosting:
Ensure you have a can of coconut cream (not milk) refrigerated overnight. Turn it upside down so the water will collect on the top. All you then need to do is drain off the water and keep the thick coconut-y part. If you forget and turn the can right side up, use a large strainer to remove the liquid.
- ⅔ cup almond milk (or any other non-dairy milk)
- ⅓ cup applesauce
- 2 Tbsp apple cider vinegar
- ⅓ cup fresh raspberries (or if using frozen, defrost and drain well. Note: Keep the liquid, you will use that to colour the coconut cream)
- 1¼ cups gluten free all-purpose flour (use gluten if you wish)
- ½ cup caster sugar
- ⅓ cocoa powder or cacao powder
- ½ teaspoon baking soda
- ½ tsp baking powder
- ¼ fine teaspoon salt
Preheat the oven to 180° C/ 350°F and line a 12-hole muffin tray with liners.
Mix milk, apple sauce and vinegar together in a small bowl. Set aside.
Whisk together all the dry ingredients in a large bowl. Slowly add the wet ingredients and mix until just combined. Gently fold through the raspberries
Evenly fill the trays and back for 20 – 22 minutes or until golden brown. Allow to cool completely in the trays.
Berry Coconut Frosting
- 1 cans coconut cream, refrigerated
- ½ – 1 tsp raspberry liquid (from when you drained the frozen berries) or berry powder
Whip together the thick coconut part (see above notes) until stiff peaks form. Add the berry liquid or powder until a pink/purple colour is achieved.