Raspberry and Blackberry Swirl Cupcakes

Raspberry and blackberry swirl cupcakes. Moist, fruity cupcakes, topped with dairy-free, two-toned buttercream frosting.

These cupcakes are berrylicious! Moist, fruity cupcakes, topped with two-toned, swirled buttercream; it's hard to believe these delicious raspberry and blackberry swirl cupcakes contain no dairy!



Raspberry and Blackberry Swirl Cupcakes

by Eloise Dowell (Eloise's Dairy-Free Delights) Ingredients: Fruit 'goo': Raspberry 'goo':
  • 400g raspberries
  • 110g caster sugar
Blackberry 'goo':
  • 400g blackberries
  • 110g caster sugar
Cupcakes:
  • 250g caster sugar
  • 250g plain flour
  • 250g self-raising flour
  • 1/2tsp bicarbonate of soda
  • Pinch of salt
  • 4 eggs
  • 250g dairy-free margarine
  • 3 Tbsp unsweetened almond milk
  • Blackberry fruit 'goo'
  • Raspberry fruit 'goo'
Dairy-free buttercream frosting:
  • 200g dairy free butter
  • 600 icing sugar
  • Purple and red food colouring
Method: Fruit 'goo':
  1. Place the sugar and berries in a pan, and stir to combine. Leave the mixtures to stew down to a fruit 'goo' for 24-30mins on a low heat.
Cupcakes:
  1. Preheat the oven to gas mark 3/180C
  2. Creamy the butter until pale and fluffy
  3. Add the sugar, flour, salt, eggs and milk and beat until fully combined.
  4. Separate the vanilla cupcake mixture between two bowls, and mix in the blackberry fruit goo in one, and the raspberry fruit goo into the other.
  5. Layer both the raspberry and blackcurrant cake mix in the cupcake cases, then lightly swirl to make the marbling effect. Bake for 15-20 mins and leave to cool before removing from the cake tin. Place on a wire rack to cool.
Dairy-free buttercream frosting:
  1. For the buttercream: cream the butter in an electric stand mixture until pale and fluffy for 4-5 minutes on a medium to high speed.
  2. Sift the icing sugar into another bowl and add to the butter in 2 additions. Beat well after each addition.
  3. Scrape the sides and beat on low speed for 2 minutes, and split into two bowls. Colour each bowl seperately with purple and red food colouring.
  4. Place the two butter creams into the same piping bag, layering them one on top of the other to create the rainbow effect of colours while piping.
  5. Serve and enjoy.
About the author: Eloise suffers from a dairy intolerance, but she has not let this get in the way of her love for baking! She loves creating her own, unique recipes, and at just 15-years old has used her passion for baking to write and self-publish an eBook,  titled 'Eloise's Dairy-Free Delights'. Eloise's eBook is now available on Amazon for 99p, and it features a number of classic recipes, and well as her own creations, all of which are dairy-free.  

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