Vegan Raspberry Almond Bakewell Cupcakes
The vegan version of a British classic - the Bakewell.
1 person made this
Ingredients
- 200g Self Raising Flour
- 125g Caster Sugar
- 100g Vegan Butter (softened)
- 2 tablespoons Golden Syrup
- 150ml Soya Milk
- 1 teaspoon vanilla extract
- 1 teaspoon almond essence
- Pinch of salt
- Seeded rasberry jam
- Handful of flaked almonds
- 1 teaspoon bicarbonate of soda
- Cupcake papercases
- Cupcake baking tray
Method
- Pre-heat oven to 170 C. Place cup cake papercases in baking tray (keep out of oven for now)
- Mix together the butter and sugar until creamy.
- Add in the flour, bicarbonate of soda, salt to the mix and stir until mixed in.
- Slowly add the golden syrup, soya milk, almond and vanilla essence. Mix until smooth.
- Spoon 1 heaped teaspoon of mix into the papercases, just to cover the bottom of the mold
- Spoon 1/2 teaspoon of jam on top of the mix
- Spoon 2 teaspoons of mix on top of the jam
- Sprinkle with flaked almonds and bake
- Remove from the oven in 15 minutes
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