BerryWorld Vegan Blackberry And Chocolate Cupcakes.
Happy Thursday friends. Fancy making some BerryWorld Vegan Blackberry And Chocolate Cupcakes?
These vegan cupcakes are full of chocolatey goodness, the rich chocolatey flavour and the tart blackberries make’s a great combination.
How To Make BerryWorld Vegan Blackberry And Chocolate Cupcakes:
Serves: 18
Preparation time: 15 minutes
Cooking time: 20 minutes
You’ll Need:
250ml almond milk
220g caster sugar
80ml rapeseed oil
1tbsp vanilla seed paste
210g self-raising flour
1tsp baking powder
30g cocoa powder
120g blackberries, chopped if large
For The Icing:
150g icing sugar
20g blackberries plus extra to decorate
BerryWorld Vegan Blackberry And Chocolate Cupcakes:
What To Do:
1. Heat the oven to 180C/160C fan and line two bun tins with fairy cake size cases. In a bowl beat together the milk, sugar, oil and vanilla until combined.
2. Reserve 2tsp of flour then in a separate bowl sieve together the flour, cocoa and baking powder. Fold the dry ingredients into the wet until all combined. Sprinkle the reserved flour over the blackberries and gently shake them until they’re coated then gently stir into the batter.
3. Divide the mixture between the cake cases, bake for 20-24 minutes until the cakes spring back when you gently press the tops. Leave to cool completely.
4. While the cakes are cooling, make the icing. Roughly mash the blackberries and stir into the icing sugar.
5. When the cakes are cold spread the icing over and top with a whole blackberry.
Note: These work best in smaller fairy cake cases. The cakes can cook and rise quickly without drying out. We’ve used almond milk but you can use any milk you prefer.
What do you think of this BerryWorld Vegan Blackberry And Chocolate Cupcakes recipe?
Fancy trying some?
Recipe courtesy of BerryWorld.
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They look so pretty!
Thanks for stopping by Tamar 🙂
oh wow – these sound like Vegan friendly Black Forest epic ness! I found your blog via the #bibs shortlist – good luck!
Hi Tina, thanks so much 🙂
Yummy! These sound amazing!
Thanks for hopping over Heather 🙂
Yummy, they look so good Claire. Jacqui Mummabstylish
Thanks for the comment Jacqui 🙂
These look…good enough to eat! You had me at chocolate and cupcake, I can’t eat blackberries (dietary thingie), but I suppose I could substitute another berry I can eat. Bookmarking this and as soon as it cools off long enough fr me to use my oven, this is going in my tummy!!! Thank you!!!
Off to share!
Dropped by today from #BlogCrush but always happy to be here (not sure my waist feels the same lol).
Wishing you a wonder-filled weekend! 🙂
Thanks so much for stopping by 🙂
Sounds a lovely combination. We made some vanilla cupcakes the other day. I will ty these next 🙂 #BlogCrush
Thanks for hopping over Millie 🙂
This cupcakes look so decadent. Thank you for sharing at Nifty Thrifty Sunday.
Thanks for hosting and stopping by Amy 🙂
oooh these look utterly delicious and joy! I can actually eat them too! Never thought to put blackberry and chocolate together, how odd, Ive not done that before…will most certainly be making these little beauties.
Thanks so much for stopping by Rebecca 🙂
Oh wow those are beautiful!! I bet they taste amazing! Pinned – Thanks for sharing at the What’s for Dinner party! Hope to see you every Sunday! Have a wonderful week.
Thanks for popping over Helen and hosting.
What a yummy recipe. I would like to invite you to share at our party. I know my readers would love this project. Hope to see you there.
Thanks for the invite. I will hop over and join you 🙂
These look delicious. I will show my daughter as she loves baking! #blogcrush
Thanks for stopping by Tracy 🙂
These look so good. My youngest is a baking fanatic !! She has school coffee morning Fri am going to suggest she give these a go .
Congratulations someone loved this post so much they added it to our #BlogCrush linky
Thanks for stopping by, what a lovely surprise 🙂
Your cupcakes will be one of my features this Saturday at the Snickerdoodle link party! Hope you stop by!
Lovely, thanks so much for featuring 🙂