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cupcakes

Chocolate ganache raspberry cupcakes

Today is International Chocolate Day. Perfect for weekend baking, try Flora Plant B+tter’s delicious cupcakes.

Check out the Flora 100% Natural Ingredients range of spreads and search for Flora recipes here and find out more about Flora Plant B+tter here.

cupcakes

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.

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