RASPBERRY CORE CUPCAKES 🧁

Fruity, tangy homemade raspberry jam piped into our soft , light and fluffy, melt in your mouth cupcakes. Topped with a plantbased cream cheese frosting 🍓 Swipe right to see the texture!

Category Cakes Servings 4 Prep Time 15 minutes

Cook Time 30 minutes Total Time 45 minutes Difficulty medium

INGREDIENTS

CUPCAKES

160g milk (1/2 cup + 4 tbsp)
80g mashed bananas or apple sauce (1/2 cup)
70g maple or agave (1/4 cup)
35g coconut sugar (3 tbsp)
140g oat flour (1 cup + 1.5tbsp)
1 tsp bicarbonate of soda
120g almond flour (1 cup)
Pinch of salt

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RASPBERRY CORE

70g raspberries
2 tbsp agave syrup or maple
2 tbsp chia seeds

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FROSTING

10 tbsp vegan cream cheese spread @nushfoods
5 tbsp creamy vegan yoghurt @nushfoods or @oatly or coconut cream (thick white part only )
30g freeze dried raspberries (ground into a fine powder)
4 tbsp agave syrup

METHOD

Preheat the oven to 180C
Mash the bananas in a small bowl and combine all the wet ingredients up to the coconut sugar (use a blender if lumpy)
Add the dry ingredients in a large mixing bowl and stir, excluding the white chocolate chips and raspberries
Once the batter is smooth, pour into a lined muffin tray and bake for 16-18 minutes until just golden
Use a cupcake corer or a knife to make a hole in the centre (don't go through the bottom)
For the raspberry chia jam - heat the raspberries and 3 tbsp agave or maple syrup, and use a fork to crush until softened. Take off heat, and add in 2 tbsp of chia seeds and leave for 5-10 minutes to thicken. Once the cupcakes are cool, fill each with 1 tsp of jam (piping bag or spatula)
Next whip up the frosting in a mixing bowl, scoop into a piping bag and frost!