Raspberry Vanilla Cupcakes With Coconut Cream Frosting (From Pink Party)


I’m horribly late with this post, but that’s only because my head was bursting with ideas for other recipes. To be honest, it still is, so I’m posting and cooking and baking like crazy. 


I know cupcake frosting is typically made with vegan margarine and confectioner’s sugar, which equals mad calories and sky-high fat percentage. I was interested in trying other ingredients to make an equally creamy type of frosting but with a slightly different flavour. 


Granted, this one still contains 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. 


Makes 10 small cupcakes and plenty of icing


Ingredients:
200g plain flour
1 tsp baking powder
2 tsps vanilla extract/1 sachet vanilla sugar
2 flax eggs: 2 tbsps ground flaxseed + 6 tbsps tepid water
160ml almond milk
100g brown sugar
1 can full-fat coconut milk
50g (frozen) raspberries)


Instructions:
1. 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. 
2. Pre-heat the oven at 180ºC. In a large mixing bowl, combine the flour, baking powder and sugar. Sift the flour; this will prevent it from forming lumps. 
3. 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. 
4. Pour the batter into cupcake tins and bake for 25 minutes. 
5. 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. 
6. When the cupcakes have cooled, top them with the whipped cream. 



Also, I have an announcement!


I have decided to run a charity 5K race and to go skydiving for the Children’s Trust this year. Scary? Yes, very much so, but also very exciting. The race is on September 8 and the skydiving is yet to be decided, but it is happening.


Here’s the thing: I need to raise a minimum of £450 for the skydive. As for the race, I don’t think there’s a minimum, but it’d be nice to have anything above £75.


How on earth am I going to raise that much money? Doing what I do best, of course: baking cupcakes! And cakes, and cookies, and what have you. I will sell these to whoever wants them and donate all the money to charity.  


I’m afraid this one is only for the people living in London, but if you want to donate money anyway, please contact me at clemencemoulaert@hotmail.com and I will send you details to donate; alternatively, use the donate button on the right sidebar. I promise you every penny goes to charity


It really would mean a lot to me to raise as much money as possible for this fund. Please take a look at their website to find out all the wonderful things they’re doing for children. 


I shall be putting up a post about specific cupcakes/cakes/muffins you can expect me to sell, as well as the price list and details of delivery. 


— Clem

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