Fluffy vanilla cupcakes with a raspberry jam centre covered in vanilla bean frosting. You will find these Vegan Vanilla & Raspberry Jam Cupcakes tasty regardless whether you are dairy free or not!
Every year someone at work organises a bake sale for Autism Awareness and it is something I always like to participate in. If you want to, you can enter the competition to win a prize for the office’s best cake. However I tend to make a load of cupcakes instead in an attempt to help raise as much money as possible.
This year amongst other things, I wanted to make some vegan cupcakes as I know a few people in the office are vegan. I don’t like the idea of people not being able to have cake because of their diets. Mind you having said that it was only on the day that I realised I should have made them gluten free too!
These cupcakes have a double vanilla hit – vanilla extract in the sponge and vanilla bean paste in the frosting. You could use the same type of vanilla in both the cake and the frosting if you would prefer. I just like the look of the flecks of the vanilla in the icing because people can clearly see there is real vanilla in it.
Although vanilla cupcakes are very tasty, I wanted to make these a little bit more exciting.. Raspberry goes really nicely with vanilla in my opinion so I thought adding the raspberry jam in the middle would work really well. If you do not have an apple corer to cut out the hole in the middle, use a small sharp knife.
I don’t know about you, but because people know I like to bake I am often given cupcake cases. Now i don’t want to sound ungrateful at all because it is a really nice thought, but people tend to buy the smaller cupcake cases rather than the large cupcake cases I prefer. For this recipe, I used some of the pretty smaller cupcake cases because I was going for a pink theme. As the cases were slightly smaller than usual, they cakes cooked in roughly 12-14 minutes. But if you are using the larger cupcake cases, use the timings below.
These Vegan Vanilla & Raspberry Jam Cupcakes went down really well and helped raised money for a great cause. I also doubt people could even tell they were vegan!
Makes 10 cupcakes
For the cupcakes
170ml soy milk
75g non dairy spread
2 tbsp golden syrup
160g plain flour
1 ¼ tsp baking powder
½ tsp bicarbonate of soda
90g caster sugar
1 ½ tsp vanilla extract
For the frosting
75g non dairy spread
250g icing sugar
1 tbsp soy milk
¼ tsp vanilla bean paste
3-4 tbsp raspberry jam
Sprinkles to decorate
- Preheat the oven to 180ºC / 160ºC fan assisted. Line a cupcake tin with 10 cases
- In a pan over a medium heat, gently melt the margarine and golden syrup. Once melted take off the heat and allow to cool slightly
- Sift the flour, sugar and bicarbonate of soda together in a bowl before adding the milk and melted margarine. Stir well until the batter is smooth, don’t worry it is quite a wet batter
- Divide the mixture between the cupcake cases roughly 2/3 full and bake in the oven for 14-18 minutes minutes or until a cocktail stick comes out clean
- Allow to cool for a few minutes in the tin before turning out onto a wire rack and leaving to cool completely
- Once the cupcakes have completely cooled, make the frosting
- Add the margarine and icing sugar to the mixer and beat until combined
- Add the soy milk and vanilla and beat until smooth and fluffy
- Using an apple corer, remove the centre of each cupcake making sure you only remove a centimetre or so
- Spoon a small amount of raspberry jam into each hole you have created
- Pipe the frosting on top and sprinkle with any decorations