These vegan blackberry and chocolate cupcakes are full of goodness, plus the rich chocolatey flavour and tart blackberries make a great combination. These work best in smaller fairy-cake cases, which allows the sponge to rise quickly without drying out. We’ve used almond milk but you can use any milk you prefer.
Ingredients (makes 18)
250ml almond milk
220g caster sugar
80ml rapeseed oil
1tbsp vanilla seed paste
210g self-raising flour
1tsp baking powder
30g cocoa powder
120g blackberries, chopped if large
For the icing:
150g icing sugar
20g blackberries, plus extra to decorate
Method
Heat the oven to 180°C and line two bun tins with fairy-cake-size cases. In a bowl beat together the milk, sugar, oil and vanilla until combined.
Reserve 2 teaspoons of flour, then, in a separate bowl, sift together the flour, cocoa and baking powder. Fold the dry ingredients into the wet until all combined. Sprinkle the reserved flour over the blackberries and gently shake them until they’re coated,then gently stir into the batter.
Divide the mixture between the cake cases, bake for 20-24 minutes, until the cakes spring back when you gently press the tops. Leave to cool completely.
While the cakes are cooling, make the icing. Roughly mash the blackberries and stir into the icing sugar.
When the cakes are cold, spread the icing over and top with a whole blackberry.
Recipe courtesy of BerryWorld
