Raspberry Trifle Cupcakes (Vegan Recipe)
These vegan Raspberry Trifle Cupcakes are a plant-based celebration of the classic English dessert! They feature a fluffy vanilla sponge base, dairy free custard centre, vanilla buttercream topping and they’re decorated with tangy raspberry jam and fresh raspberries.
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Serves: 9 Cupcakes
Calories: 550kcal
Ingredients
For the cupcakes:
- 75 g coconut oil (melted)
- 200 ml dairy free milk (room temperature)
- 1 tsp vanilla extract
- 200 g self raising flour
- 110 g caster sugar
- ½ tsp baking powder
For the buttercream:
- 140 g dairy free butter (the block kind, not spreadable)
- 400 g icing sugar
- 1 tsp vanilla extract
- 2 tsp dairy free milk
Other ingredients:
- 150 g dairy free custard
- 150 g raspberry jam (seedless)
- 9 raspberries (fresh)
Instructions
Make the cupcakes:
- Preheat the oven to 180°C fan (200°C conventional / 400°F / gas mark 6) and line a cupcake tin with 9 large cupcake or muffin cases.
- Melt the coconut oil to a clear liquid and set it aside to cool to room temperature.75 g coconut oil
- In a large mixing bowl add the dairy free milk and vanilla.Note: Bring the dairy free milk to room temperature before adding it to the bowl.200 ml dairy free milk, 1 tsp vanilla extract
- Add the caster sugar, flour and baking powder.200 g self raising flour, 110 g caster sugar, 1/2 tsp baking powder
- Add the coconut oil.
- Mix briefly with a whisk to combine. Don’t over-mix as this can affect the texture of the cake, just whisk enough to bring the mixture together.
- Divide the mixture between the cupcake cases, so that the cases are around 3/4 full.
- Bake for 18-20 minutes until a knife/skewer inserted into the centre of the cupcake comes out clean.
Make the buttercream:
- Add the block butter, icing sugar, vanilla and dairy free milk to a mixing bowl with the balloon whisk attachment (or paddle attachment).140 g dairy free butter, 400 g icing sugar, 1 tsp vanilla extract, 2 tsp dairy free milk
- Mix for a couple of minutes until smooth and creamy. Scrape down the bowl as necessary.
Decorate your cupcakes:
- Cut out the centre of each cupcake to leave a fillable core. Keep the ‘lid’ section of the core you have removed. See the recipe video for an example.
- Fill each core with dairy free custard and place the lid back on to seal it.150 g dairy free custard
- Add your buttercream to a piping bag and pipe the buttercream in a circular motion on top of each cake.
- Warm the raspberry jam slightly in the microwave or a small saucepan, so that is the consistency of a sauce. Pipe/drizzle it over the top of the buttercream using a narrow piping nozzle. Top each cupcake with a fresh raspberry.150 g raspberry jam, 9 raspberries
Video
Notes
Vegan / Dairy Free / Egg Free
Recipe inspired by: England, UK
Please check the allergens on the ingredients you purchase before use. The allergen information provided in this recipe is intended as a guide only and is based on the specific ingredients and brands used at the time of creating the recipe, therefore we cannot guarantee that the same will apply to the ingredients you use.
Prep time excludes any inactive time.
We highly recommend you use the metric and 1x options on this recipe card for the best results. Please note that this recipe has not been tested using US measurements or increasing ingredient quantities to 2x or 3x, therefore results may vary.
Nutrition
Calories: 550kcal | Carbohydrates: 87g | Protein: 3g | Fat: 22g | Saturated Fat: 10g | Sodium: 163mg | Fiber: 1g | Sugar: 65g | Net Carbohydrates: 86g
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