A recipe recreation of one of the most delicious treats from my recent visit to Covent Garden, London (UK).
These fluffy vegan cupcakes combine my love for cake with my favourite dessert – trifle! The soft vanilla sponge cupcake houses a secret custard centre and is topped with a buttercream and raspberry jam ripple icing. Not forgetting the token raspberry of course!
These Raspberry Trifle Cupcakes were inspired by the incredible vegan cupcakes available at Lola’s Cupcakes in Covent Garden. These might just be my new favourite treat! Enjoy 🙂
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✯ Recipe:
Serves: 12
Prep: 10 mins
Cook: 18 mins
Cupcakes:
• 80g vegan butter or margarine
• 280g coconut sugar
• 250g plain flour
• 14g baking powder
• 1/4 tsp salt
• 250ml soya milk
• 2 tsp vanilla
• 30g aquafaba
Raspberry Ripple Buttercream:
• 160g vegan butter or margarine
• 500g icing sugar
• 50ml soya milk
• 150g raspberry jam
Custard Filling:
• Vegan custard – Alpro is great!
Baking your cupcakes:
1 Preheat your oven to 190C and line a cupcake tin.
2 Add the butter, sugar, flour, baking powder and salt to your mixing bowl and mix on a low speed.
3 In a jug mix together the milk, vanilla and aquafaba. Pour the mixture into your mixing bowl a little at a time, mixing on low.
4 Once all of the ingredients are combined, mix on a medium speed until smooth (30 seconds or so). You may need to scrape down the sides of the bowl with a spatula once or twice during mixing.
5 Divide the mixture between 12 cupcake cases. You want them to be about 3/4 full.
6 Bake for 16-18 minutes. The coconut sugar will make these look slightly more golden than usual but test them with a knife after 16 minutes and if it comes out clean they are done.
Decorating your cupcakes:
1 Once your cupcakes have fully cooled, carefully cut out a circle of cake in the middle of the top of your cupcake (see the video below to show you how if you are unsure). Reserve the circle of cake you have cut out.
2 Fill the centre with dairy free custard and put your circle of cake back in place, pressing it down gently so that it fills the hole.
3 To make your buttercream, add your vegan butter, icing sugar and soy milk to a mixing bowl and beat on a high speed until smooth and creamy. Don’t add your raspberry jam at this stage.
4 Prepare a piping bag with your nozzle of choice. Fill your piping bag with buttercream but keep it to one side of the bag so that there is a gap of around 1/3 of the bag running up the other side. Fill this other side with your raspberry jam. It doesn’t need to be neat, just roughly in place so you can see a distinction between the jam and cream sides – this will give your topping a lovely striped look. For easier piping, you can refrigerate your piping bag for 10 minutes
5 Pipe your icing in swirls on the top of your cupcake, decorate with a fresh raspberry and enjoy the delicious treat that awaits you!
