Raspberry & White Chocolate Muffins
12 people
00h 10
00h 20Bake light, fluffy raspberry and white chocolate muffins with this quick and easy vegan recipe.
Recipe by @rebelrecipes
Ingredients and Method
Ingredients
- Dry mix:
- 150g self raising flour
- 35g of dairy-free white chocolate (grated)
- 75g ground almonds
- 2 tsp baking powder
- 120g caster sugar
- Wet mix:
- 1 tsp vanilla extract
- 200ml almond milk
- 75ml vegetable oil
- 1 tsp apple cider vinegar
- Ingredients for the compote:
- 120g of fresh / whole raspberries
- 70g of caster sugar
- Toppings:
- 220ml The Coconut Collab Double Cream
- 50g icing sugar
- 150g vegan cream cheese
- 1 tsp vanilla extract
Method
- To make the cupcakes, preheat the oven to 180C and line a muffin tray with 12 cases.
- Next, mix all the dry ingredients in a large bowl.
- Mix the almond milk, vanilla, vegetable oil and cider vinegar in a jug then pour into the dry mix. Stir until smooth.
- Divide the mixture equally between the 12 muffin cases and bake for 18- 20 minutes. Use a skewer to test the middle of the cupcakes to see if they come out clean.
- Leave to cool then cut small holes in the centre of the cupcakes. You can use a small sharp knife to hollow out the centres.
- To make the filling, pop the raspberries into a saucepan and add the sugar. Heat until the sugar melts and the mix goes thick. Remove from the heat, pop in a bowl and allow to cool.
- To make the topping, add the ingredients to a large bowl and whisk until thick. Place in the fridge for 15 minutes.
- Add the topping to a piping bag fitted with an open star tip nozzle. Pipe a swirl of the topping onto the top of each cupcake.
- Top with fresh raspberries and grated white chocolate and store in the fridge.
