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!
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