Cupcakes with White Chocolate & Raspberry Frosting
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
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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