Blackberry cupcakes

img_3919After stocking up on juicy blackberries that I included in a fruit salad, I had quite a lot left over. Having not baked with blackberries before I decided to have a go at using them to make some cupcakes. As always I used plant-based ingredients (making these deliciously nutritious cupcakes vegan)! The method is very simple, and the healthiest version of a cupcake recipe.

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Ingredients (makes 12)

  • 3 cups of whole wheat flour
  • 1 cup of dark brown sugar
  • 1 cup of soya milk
  • 1/2 cup of coconut milk
  • 1 tablespoon of baking powder
  • 1 tablespoon of vanilla essence
  • 150g of blackberries

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For the icing

  • 3-4 cups of icing sugar (depending on desired consistency)
  • 1/2 teaspoon of vanilla
  • 2 tablespoons of coconut milk
  • 4 mashed blackberries (or blackberry jam)

Processed with VSCOcam with n1 preset

Processed with VSCOcam with n1 preset

Method

  • Preheat the oven to 180 degrees celsius and line 12 cupcake cases in a cupcake tin.
  • In a bowl, mix all the dry ingredients (whole wheat flour, dark brown sugar, baking powder).
  • In a separate bowl, mix the soya milk, coconut milk and vanilla essence.
  • Gradually pour the wet mixture into the dry mix bowl and stir until combined.
  • Mash up 100g of blackberries and gently stir into the mixture.
  • Distribute the mixture evenly between the 12 prepared cupcake cases.
  • Bake in the oven for 25-30 minutes.

Processed with VSCOcam with n1 preset

Processed with VSCOcam with n1 preset

For the icing

  • In a bowl, mix all the ingredients, adding the icing sugar until you reach desired consistency.
  • Using a teaspoon, spoon the icing on to the cupcakes and top with any leftover blackberries.

Processed with VSCOcam with n1 preset

Processed with VSCOcam with n1 preset

Enjoy!

SHK x

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