Mini Chocolate Cupcakes with Cream & Berries

Name: Mini Chocolate Cupcakes with Cream & Berries
Yield: Makes 12 mini cakes
Ingredients: handful of berries (or fruit of your choice); chocolate shavings; 150 ml (5 fl oz/scant ⅔ cup) whippable plant cream (I like oat cream); ½ teaspoon vanilla paste or extract; ½ teaspoon vanilla paste or extract; 1 tablespoon maple syrup; 200 ml (7 fl oz/scant 1 cup) plant milk (I like oat milk); 100 g (3½ oz/½ cup) soft brown sugar; 100 g (3½ oz) vegan butter; 150 ml (5 fl oz/scant ⅔ cup) whippable plant cream (I like oat cream); pinch of salt; 6 tablespoons cacao powder; 1 teaspoon baking powder; 1 tablespoon apple cider vinegar; 100 g (3½ oz/½ cup) self raising flour (for a gluten-free version, use 100 g/3½ oz/1¼ cups self raising gluten-free flour mix); 100 g (3½ oz/½ cup) self raising flour (for a gluten-free version, use 100 g/3½ oz/1¼ cups self raising gluten-free flour mix); 200 ml (7 fl oz/scant 1 cup) plant milk (I like oat milk)

Preparation info

Makes
12
mini cakes

Difficulty
Easy

Appears in

Celebrate

By Bettina Campolucci Bordi

Published 2021

About

These little gems are perfect portion sized chocolate cupcakes. Fluffy, soft and delicious dolloped with cream and berries. So simple to make and yet satisfying to taste and look at. These cakes can also easily be made gluten-free.

Ingredients

For the Cakes

100 g (3½ oz) vegan butter
100 g (3½

Dessert
Gluten-free
Vegan

Method

Preheat the oven to 180°C 350°F/gas 4). Place 12 cupcake cases in a muffin tray (pan).

Cream the butter and sugar together in a large bowl until soft and fluffy. Add the remainder of the ingredients and mix to incorporate fully.

Using an ice-cream scoop, distribute the