I know that cupcake frosting is typically made with vegan margarine and confectioner’s sugar, which equals mad calories and a sky-high fat percentage. I was interested in trying other ingredients to make an equally creamy type of frosting but with a slightly different flavor. Granted, these vegan Raspberry Vanilla Cupcakes still contain a lot of fat. I think that’s just inevitable when it comes to cupcakes. (I know, ladies, I feel your pain! It stinks!) But it’s a more natural type of fat than processed vegan margarine, so I think we can consider this half a victory. In any case, this icing is unbelievably tasty.
Raspberry Vanilla Cupcakes With Coconut Cream Frosting [Vegan]
10 small cupcakes
- 2 cups plain flour
- 1 tsp baking powder
- 2 tsp vanilla extract/1 sachet vanilla sugar
- 2 flax eggs: 2 tbsp ground flaxseed + 6 tbsp tepid water
- 2/3 cup almond milk
- 1/2 cup brown sugar
- 1 can full-fat coconut milk
- 1/2 cup (frozen) raspberries
- Several hours, if not the night before you bake the cupcakes, place the can of coconut milk in the fridge. This will allow the fat of the coconut milk to rise to the top of the can. You’ll spoon it out later to make the icing.
- Pre-heat the oven at 180ºC/356ºF. In a large mixing bowl, combine the flour, baking powder and sugar. Sift the flour; this will prevent it from forming lumps.
- Add the liquid ingredients, including the flax egg and the vanilla extract. Mix everything well, but don’t overmix as they may cause the batter to toughen.
- Pour the batter into cupcake tins and bake for 25 minutes.
- Meanwhile, scoop out the coconut fat from the can (keep the rest of the milk to make a curry or something). Whip it with an electric mixer. Add the raspberries and mix again. If you are using frozen raspberries, let them thaw first. Add sweetener if you like. Let the whipped cream set in the fridge.
- When the cupcakes have cooled, top them with the whipped cream.