Heaven in a cupcake
Coconut and Raspberry Sponge
192g flour, 128g sugar, 64g coconut flakes, 1 tsp baking powder, 1 tsp salt, 115ml warm water, 115ml soya milk, 79ml sunflower oil, 1 tsp vanilla extract, 1 tsp white vinegar, 1 tsp raspberry coulis per cupcake
Raspberry coulis: 2 handfulls raspberries, 1 tbsp water, 2 tbsp icing sugar…blended
White chocolate and Cream Cheese Frosting
200g vegan cream cheese (tofutti), 75g melted white chocolate, 4 tbsp icing sugar, dash of soya milk, 4 tsp raspberry coulis, coconut flakes (for decoration, optional)
Combine dry sponge ingredients. Mix with wet ingredients. Spoon 1 tbsp of the mixture into cupcake cases. Place one raspberry into each cupcake mixture and cover with 1 tsp raspberry coulis. Fill with remaining sponge mixture. Bake for 30 minutes at 200°c. Combine frosting ingredients, adding the coulis last. About 4 tsp should result in a nice pastel pink shade. Generously spread on cupcakes and decorate with any leftover coulis and coconut flakes.