Cupcakes with White Chocolate & Raspberry Frosting

Name: Cupcakes with White Chocolate & Raspberry Frosting
Prep time: 35 min
Cook time: 25 min
Total time: 60 min
Yield: 12 portions
Ingredients: butter alternative; sugar; vanilla sugar; linseed + 6 tbsp water; spelt flour; salt; baking powder; milk alternative; white chocolate alternative; fresh raspberries for decoration; cream cheese alternative; soft butter alternative; icing sugar; raspberry jam

Preparation time: 35 min
Cooking time: 25 min
Total time: 1 h

Difficulty: medium

Ingredients

For the cake mixture

125 g butter alternative

100 g sugar

1 Pack(s) vanilla sugar

2 tb linseed + 6 tbsp water

200 g spelt flour

1 Pinch(es) salt

2 ts baking powder

75 ml milk alternative

100 g white chocolate alternative

12 pc fresh raspberries for decoration

For the frosting

200 g cream cheese alternative

125 g soft butter alternative

70 g icing sugar

1.5 tb raspberry jam

Preparation

1. Preheat the oven to 180 degrees top/bottom heat (fan oven: 160 degrees). Line a muffin tray with paper cases.

2. Mix the 2 tablespoons of linseed with the 6 tablespoons of water and set aside.

3. For the batter, mix the butter alternative, sugar and vanilla sugar together. Stir in the linseed egg. Mix the flour and baking powder together and add to the butter and sugar mixture. Add the milk alternative and mix well. Chop the white liquorice and fold into the batter.

4. Divide the batter evenly between the muffin cases. Bake the muffins in the preheated oven for approx. 20-25 minutes. Leave the muffins in the tin for a short time afterwards, then transfer to a wire rack and leave to cool completely.

5. For the frosting, drain the white cream cheese alternative well. Beat the soft (not liquid!) butter alternative with the icing sugar for several minutes on a high speed until light and creamy. Then briefly beat in the cream cheese alternative and the raspberry jam.

6. Pour the frosting into a piping bag and pipe small domes onto the cupcakes. Place a raspberry on each finished cupcake. Chill the cupcakes until ready to serve.

7. Tip: To prevent the frosting from being too runny, make sure you drain the liquid from the cream cheese alternative. The butter alternative should not be liquid, but at room temperature so that it is easy to work with.

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