Vegan raspberry almond Bakewell cupcakes
30 min
The vegan version of a British classic, the Bakewell, made with vegan butter and soya milk.
9 people made this
Ingredients
Makes: 24 cupcakes
- 100g vegan butter, softened
- 125g caster sugar
- 200g self raising flour
- 1 teaspoon bicarbonate of soda
- 1 pinch salt
- 2 tablespoons golden syrup
- 150ml soya milk
- 1 teaspoon almond essence
- 1 teaspoon vanilla extract
- seeded rasberry jam
- 1 handful almond flakes
Method
Prep:15min ›
Cook:15min ›
Ready in:30min
- Pre-heat oven to 170 C / Gas 3-4. Line a baking tray with paper cases and set to one side.
- Mix together the vegan butter and sugar until creamy.
- Add in the flour, bicarbonate of soda and salt to the mix and stir until mixed in.
- Slowly add the golden syrup, soya milk, almond essence and vanilla extract. Mix until smooth.
- Spoon 1 heaped teaspoon of mix into the paper cases, just to cover the bottom of the case.
- Spoon 1/2 teaspoon jam on top of the mix. Spoon 2 teaspoons of the mix on top of the jam.
- Sprinkle with almond flakes and bake for 15 minutes.
Tip
This recipe makes 4 UK standard size cupcakes. They are shallow not like the deep muffin style but if you prefer you could use muffin cases and double up the mixture.
