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

    1. Pre-heat oven to 170 C. Place cup cake papercases in baking tray (keep out of oven for now)
    2. Mix together the butter and sugar until creamy.
    3. Add in the flour, bicarbonate of soda, salt to the mix and stir until mixed in.
    4. Slowly add the golden syrup, soya milk, almond and vanilla essence. Mix until smooth.
    5. Spoon 1 heaped teaspoon of mix into the papercases, just to cover the bottom of the mold
    6. Spoon 1/2 teaspoon of jam on top of the mix
    7. Spoon 2 teaspoons of mix on top of the jam
    8. Sprinkle with flaked almonds and bake
    9. Remove from the oven in 15 minutes

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