Skip to main content

BerryWorlds Vegan-licious Blackberry Cupcakes

6 Blackberry cupcakes on a white place

BerryWorld have shared their delicious vegan muffin recipe with us. The rich chocolatey flavour and the tart blackberries makes a great combination!

6 Blackberry cupcakes on a white place

Ingredients:

  • 250ml almond milk
  • 220g caster sugar
  • 80ml rapeseed oil
  • 1 tablespoon vanilla seed paste
  • 210g self-raising flour
  • 1 teaspoon baking powder
  • 30g cocoa powder
  • 120g BerryWorld Blackberries, chopped if large

For the icing:

  • 200g icing sugar
  • 20g BerryWorld Blackberries plus extra to decorate

Method:

  1. Heat the oven to 180°C and line two bun tins with fairy cake size cases.
  2. In a bowl beat together the milk, sugar, oil and vanilla until combined.
  3. Reserve 2 teaspoons 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.
  4. Sprinkle the reserved flour over the blackberries and gently shake them until they’re coated then gently stir into the batter.
  5. 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.
  6. While the cakes are cooling, make the icing. Roughly mash the blackberries and stir into the icing sugar.
  7. When the cakes are cold spread the icing over and top with a whole blackberry.

 

Top tip: These work best in smaller fairy cake cases. The cakes can cook and rise quickly without drying out. BerryWorld used almond milk but you can use any milk you prefer.

A big thank you to BerryWorld for sharing this delicious cupcake recipe with us! 

More recipes from BerryWorld!