Vegan Blackberry & Chocolate Cupcakes

Serves: 18

You will need

250ml almond milk
220g caster sugar
80ml rapeseed oil
1tbsp vanilla seed paste
210g self-raising flour
1tsp baking powder
30g cocoa powder
120g blackberries, chopped if large

For the icing:

150g icing sugar
20g blackberries plus extra to decorate


1 Heat the oven to 180C/160C fan and line two bun tins with fairy cake size cases. In a bowl beat together the milk, sugar, oil and vanilla until combined.

2 Reserve 2tsp of flour then in a separate bowl sieve together the flour, cocoa and baking powder. Fold the dry ingredients into the wet until all combined. Sprinkle the reserved flour over the blackberries and gently shake them until they’re coated then gently stir into the batter.

3 Divide the mixture between the cake cases, bake for 20-24 minutes until the cakes spring back when you gently press the tops. Leave to cool completely.

4 While the cakes are cooling, make the icing. Roughly mash the blackberries and stir into the icing sugar.

5 When the cakes are cold spread the icing over and top with a whole blackberry.

Note: These work best in smaller fairy cake cases. The cakes can cook and rise quickly without drying out. We’ve used almond milk but you can use any milk you prefer.

Recipe courtesy of BerryWorld

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