Heaven in a cupcake

Makes 12

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.

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