Chocolate ganache raspberry cupcakes
Servings
12
Prep Time
35 mins, cooking time: 1 hour
Ingredients
12 cupcake cases
165 g plain flour
3 tbsp cocoa
40 g cornflour
100 g caster sugar
2 tsp baking powder
1/2 tsp bicarbonate of soda
240 ml cider vinegar
50g Flora Plant B+tter Unsalted
240 ml almond milk
200 ml Elmlea Plant Double
150 g vegan dark chocolate
12 fresh raspberries
2 tbsp freeze dried raspberries to sprinkle
Instructions
1. In a jug, stir the cider vinegar with the almond milk and leave for 10 mins. Melt the 50 g of Flora Plant B+tter Unsalted. Combine the flour, cocoa, cornflour, sugar, baking powder and bicarbonate of soda.
2. Stir the milk mixture and Flora Plant B+tter Unsalted into the dry mix to form a batter. Do not over mix.
3. Divide the mixture into 10 - 12 cupcakes cases and bake for 20 - 25 mins at 160c fan.
4. Leave to cool.
5. Heat the double cream until simmering and bubbles appear at the edge of the pan.
6. Pour onto the chopped chocolate and stir until the chocolate has melted to form a smooth sauce.
7. Leave to cool in the fridge until the mixture has thickened enough to beat with an electric mixer.
8. Beat until smooth and slightly lighter in colour.
9. Place a star tube in a piping bag and pipe a swirl onto each cupcake, add a fresh raspberry and sprinkle with freeze dried raspberries.