Can I make candyland raspberry cupcakes [vegan, gluten-free] without refined sugar?

Yes! Try sweetening with maple syrup, dates, or coconut sugar instead.

Can I make candyland raspberry cupcakes [vegan, gluten-free] without nuts?

Yes! You can substitute nuts with seeds, beans, or plant-based protein. Adjust quantities based on what you use.

How long does candyland raspberry cupcakes [vegan, gluten-free] keep?

Store in the refrigerator for 3-4 days in an airtight container, or freeze for up to 1 month.

Is candyland raspberry cupcakes [vegan, gluten-free] gluten-free?

Check that all ingredients are gluten-free certified. This recipe is naturally plant-based and can be made gluten-free.

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Candyland Raspberry Cupcakes
[Vegan, Gluten-Free]

SM By: Sean McCarthy

Author Bio

I’m an editorial fellow at here at One Green Planet, but before that, I was... Read More

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Raspberry

Candyland Raspberry Cupcakes [Vegan, Gluten-Free]

Dairy Free

Vegan

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.

Ingredients You Need for 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)

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How to Prepare Candyland Raspberry Cupcakes [Vegan, Gluten-Free]

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:

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