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Candyland Raspberry Cupcakes [Vegan, Gluten-Free]

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These festive cupcakes are as exciting on the inside as they are on the outside. Beneath homemade lolly and under the voluminous layers of buttercream frosting there is a fluffy white cake studded with raspberries and filled with a chocolate center.

Candyland Raspberry Cupcakes [Vegan, Gluten-Free]


For the Cupcakes:

  • 2 1/5 cups self-rising flour
  • 3/4 cup, plus 2 1/2 tablespoons caster sugar
  • 1 teaspoon of baking powder
  • 2 tablespoons freeze dried raspberries
  • 2 teaspoons vanilla extract
  • 1/3 cup, plus 1 1/2 tablespoons coconut oil, melted
  • 1/2 cup, plus 3 1/4 tablespoons sparkling water

For the Lolly:

  • Pink and white fondant
  • Cake pop sticks

For the Buttercream Frosting:

  • 3 cups powdered sugar
  • 3 1/3 cups of vegan butter
  • 1 teaspoon of vanilla extract

For the Toppings:

  • 3.5 ounces vegan white chocolate
  • 2 1/2 teaspoons coconut oil
  • 3 drops pink food coloring
  • Pinch freeze-dried raspberries (optional)


For the Cupcakes:

Preheat your oven to 355°F and line a cupcake tin with cases.

Sieve the flour, sugar, baking powder into a large bowl and fold in the freeze-dried raspberries.

For the Frosting:

  1. Cream the butter in a bowl, on a low speed until creamy.
  2. When your butter/margarine is smooth, creamy, and light in color, carefully sift in the icing sugar and drizzle in the vanilla extract.
  3. Whizz together until fluffy and fully combined





I’m an editorial fellow at here at One Green Planet, but before that, I was bartender, a traveler, and farmer in Panama. But now I live a quiet life. By day I track down the cutest critters on the internet for you but by night . . . I’m usually shouting at my radio about the news and asking the really big questions like – I wonder if my dog likes carrots more than me (I think she does) or what’s the best way to grow tomatoes in my tiny, tiny bedroom? So far the closet tomatoes are ahead but it’s a very tight, very slow race.



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