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
- 400g raspberries
- 110g caster sugar
- 400g blackberries
- 110g caster sugar
- 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'
- 200g dairy free butter
- 600 icing sugar
- Purple and red food colouring
- 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.
- Preheat the oven to gas mark 3/180C
- Creamy the butter until pale and fluffy
- Add the sugar, flour, salt, eggs and milk and beat until fully combined.
- 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.
- 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.
- 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.
- Sift the icing sugar into another bowl and add to the butter in 2 additions. Beat well after each addition.
- 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.
- 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.
- Serve and enjoy.
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