Raspberry Cheesecake Cupcake Recipe....


Cupcake Ingredients -
1 - 1 1/4 Cup Self Raising Flour
3/4 Cup Granulated Sugar
1 Cup Almond Milk (or soya)
1 Teaspoon Cider Vinegar 
1/4 Cup Groundnut (or Rapeseed) Oil
1 - 2 Teaspoons Vanilla Essence 
One Punnet of Fresh Raspberries

Cupcake Baking Directions - 
Step 1 - Preheat oven to 200, or gas mark 5.
Prepare the cupcake cases into the muffin pan.
Step 2 - Measure out one cup of milk and add a teaspoon of cider vinegar before mixing, set to one side to 'sour'.
Step 3 - In a large mixing bowl place flour and sugar together and mix with a whisk.

Step 4 - In the milk mixture, pour the oil of your choosing, and vanilla essence and give a quick mix.
Step 5 - Pour the milk mixture into the bowl of flour and sugar before whisking.
Step 6 - Give the mixture a thorough mixing to ensure there are no lumps, and the mixture has combined completely.

Step 7 - Get your muffin tray at the ready and using an ice cream scoop, or table spoon pop the mixture into the cases, ensuring they are filled 3/4 of the way up, you will get between 10 - 12 cupcakes using this recipe.
Step 8 - Pop two raspberries into each case in the centre of the mixture, if the raspberries are rather small than use three.
Step 9 - It's time to bake! Pop them into the middle shelf of your pre-heated oven for 18 - 20 minutes, keeping an eye on them from the 17 minute mark.

Step 10 - Once they are ready, your timer has pinged, and they look lovely and golden take them out of the oven.
Step 11 - Check they are fully cooked by checking if the sponge bounces back when gently prodded.
If they do they are done, if not give them another 3 - 5 minutes.
Step 12 - Leave them on the side to cool, when your cakes will be ready to ice!

Icing Ingredients - 
Knob of Butter or Margarine 
A Generous Helping of Cream Cheese (Tofutti Vegan Cream Cheese is the Best)
Icing Sugar
Vanilla Essence
Toppings of your Choice

Icing Directions - 
Step 1 - Add butter or margarine and the cream cheese into a smaller mixing bowl. Mix with a fork until they are well blended together.
Step 2 - Add a teaspoon of Vanilla Essence to the mixture to give it a sweeter taste.
Step 3 - Start to add the icing sugar bit by bit, mixing as you go.

Step 4 - Once the icing sugar has reached the consistency you prefer, using the fork start to dollop on a helping you prefer to the centre of the cake.
Step 5 - Using the fork, swirl the dollop to cover the top of the cake evenly, and give it a nicer look.
Step 6 - Sprinkle on a topping of your choice, I prefer to use digestive biscuit crumbs, toasted almonds, sprinkles, and if I have any left, an extra raspberry in the centre.

These cupcakes are great for special occasions, or just for a lovely treat!
I served these at our engagement party, and they were so popular that I just had to share my recipe, so many people want to eat these cakes again and again.
Edd was waiting with baited breath till I had finished photographing these cakes to eat three in a row!
He was very patient, so I think it's forgivable!

I hope you've all enjoyed this post, and will give these cakes a go!
If you'd like anymore recipe posts, just leave a request in the comments below, and I'll do my very best to respond with another recipe blog.
Happy eating, and serves well with tea, or prosecco!
Related Posts Plugin for WordPress, Blogger...