Delicious dairy-free, vegan cakes finished with a cashew cream and brittle topping.

  • Serves: 12 people
  • Prep time: 170 minutes
  • Cooking time: 30 minutes
    • American
    • Dairy Free
    • Vegetarian
    • Vegan

    Vegan Cupcakes with Cashew Buttercream and Cashew Brittle

    Recipe Information

    Ingredients
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    For the cupcakes

    200g Self Raising Flour

    170g Caster Sugar

    150ml Unsweetened Soya Milk

    125ml Vegetable Oil

    50g Cashew Butter

    1 tbsp Apple Cider Vinegar

    1 tsp Baking Powder

    1 tsp Vanilla Extract

    120g Specially Selected Rich Raspberry Conserve

    12 Raspberries

     

    For the cashew buttercream

    170g Cashews

    75g Cashew Butter

    125ml Full Fat Coconut Milk

    60ml Melted Coconut Oil

    4 tbsp Maple Syrup

    1 tsp Vanilla Extract

    Pinch of Salt

     

    For the cashew brittle

    200g Granulated Sugar

    120g Cashews

    ½ tsp Salt

    Method

    Begin by soaking the cashews for the buttercream in hot water for 1 hour.

    To make the buttercream, drain the soaked cashews and place them in a high-powered blender with all of the other cashew buttercream ingredients and blend on high until smooth.

    Transfer into a bowl and leave to chill in the fridge for 1 hour.

    Next, using an electric hand mixer, whip the cashew mixture until light, fluffy and doubled in size.

    Cover and leave the cashew buttercream in the fridge until you’re ready to decorate the cupcakes.

    Line a muffin tin with cupcake cases and pre-heat the oven to 170oC Fan/Gas Mark 5.

    To make the cupcakes, sift the flour, sugar and baking powder into a large mixing bowl.

    Next, combine the vegetable oil, soya milk, cashew butter, apple cider vinegar and vanilla extract in a jug.

    Add the wet ingredients into a dry bowl, then beat with an electric hand mixer until smooth and fully combined.

    Divide the cake batter between the cupcake cases and bake for 15-20 minutes until risen and golden. They’re cooked when you can stick a cocktail stick into the cake and it’s clean when you pull it out.

    Leave the cakes to cool while you make the cashew brittle.

    Line a large baking tray with baking paper, then add the cashews and sprinkle the salt over the top.

    Gradually heat the granulated sugar over a medium heat in a large frying pan, carefully shaking to mix, until the sugar is fully melted and turns a deep amber colour.

    Very carefully, pour the melted sugar over the cashews on the tray and leave to cool.

    When the mixture has hardened and is completely cooled, smash the cashew brittle into shards.

    Use an apple corer or teaspoon to make a well in the centre of each cupcake, then fill with the raspberry conserve.

    Place the buttercream into a piping bag fitted with a star nozzle and pipe the buttercream on top of each cupcake.

    Top with a fresh raspberry and a cashew brittle shard, then serve.

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