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]

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Ingredients

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)
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Preparation

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
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