Vegan Gluten Free Raspberry Ripple Cupcake Recipe

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This Vegan Gluten Free Raspberry Ripple Cupcake Recipe combines soft gluten free vanilla cupcakes with sweet swirls of raspberry jam and silky vanilla buttercream. Finished with a drizzle of raspberry jam, these fruity cupcakes are perfect for birthdays, afternoon tea or whenever you fancy an easy gluten free vegan bake that’s full of flavour.

TL;DR

• Soft gluten free vanilla cupcakes with raspberry swirls.

• Filled with fruity raspberry flavour in every bite.

• Completely vegan and gluten free.

• Perfect for birthdays, parties and afternoon tea.

• Makes 12 cupcakes.

• Ready in around 55 minutes.

Vegan Gluten Free Raspberry Ripple Cupcake Recipe

Ingredients

For the Sponge

• 200g gluten free self-raising flour
• 125g caster sugar
• ½ teaspoon bicarbonate of soda
• 1 teaspoon vanilla extract
• 200ml soya milk
• 60ml vegetable oil
• 35g golden syrup
• 50g seedless raspberry jam

For the Buttercream

• 250g vegan butter block, softened
• 500g icing sugar
• 1 teaspoon vanilla extract
• 100g seedless raspberry jam

How to Make Vegan Gluten Free Raspberry Ripple Cupcake Recipe

Step 1: Prepare the Cupcakes

Preheat your oven to 160°C (320°F).

Line a 12-hole cupcake tin with 12 large cupcake cases.

In a large bowl, mix together the gluten free self-raising flour, caster sugar and bicarbonate of soda.

In a jug, whisk together the soya milk, vegetable oil, golden syrup and vanilla extract.

Gradually pour the wet ingredients into the dry ingredients, mixing until you have a smooth batter.

Divide the batter evenly between the cupcake cases.

Place around ½ teaspoon of raspberry jam onto the top of each cupcake.

Use a cocktail stick to gently swirl the jam through the batter, taking care not to overmix so you keep the ripple effect.

Bake for 20–25 minutes, until the cupcakes are golden and spring back when lightly pressed.

Leave to cool completely on a wire rack.

Step 2: Make the Buttercream

Beat the vegan butter block until smooth.

Gradually sift in the icing sugar and beat until light and fluffy.

Mix in the vanilla extract.

Transfer the buttercream to a piping bag fitted with a large open star nozzle.

Pipe a rose swirl onto each cooled cupcake.

Step 3: Decorate

Stir the raspberry jam until smooth.

Transfer it to a piping bag fitted with a small round nozzle (around 2mm).

Pipe a zigzag of raspberry jam over each cupcake.

Top Tips

• Don’t over-swirl the jam or you’ll lose the ripple effect.
• Make sure the cupcakes are completely cool before decorating.
• Stir the raspberry jam first so it pipes smoothly.
• Use a good quality gluten free self-raising flour blend for the best texture.

Variations

• Add freeze-dried raspberries on top for extra flavour and crunch.
• Decorate with fresh raspberries for a special occasion.
• Swap raspberry jam for strawberry or blackberry jam.
• Add a little lemon zest to the buttercream for a fresh twist.

Serving Suggestions

These Vegan Gluten Free Raspberry Ripple Cupcakes are perfect for birthdays, baby showers, afternoon tea, summer parties or simply enjoying with a cup of tea or coffee.

Storage

Store the cupcakes in an airtight container for up to 4 days. They can also be frozen without the buttercream for up to 3 months. Defrost fully before decorating.

FAQs

Recipes Similar to Vegan Gluten Free Raspberry Ripple Cupcake Recipe

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• Lemon and Blueberry Cupcakes
• Mini Peach Upside Down Cakes

Vegan Gluten Free Raspberry Ripple Cupcakes

Difficulty: Easy

Servings

12

servings

Prep time

40

minutes

Cooking time

25

minutes

Total time

55

minutes

Gluten free vanilla sponge is swirled with raspberry jam and topped with vanilla icing and more raspberry jam for a fruity taste in every bite.

Ingredients

• For the Sponge

• 200g Gluten Free Self Raising Flour

• 125g Caster Sugar

• 1/2 tsp Bicarbonate of Soda

• 1 tsp Vanilla Extract

• 200ml Soya Milk

• 60ml Vegetable Oil

• 35g Golden Syrup

• 50g Seedless Raspberry Jam

• For the Icing

• 250g Vegan Butter Block

• 500g Icing Sugar

• 1 tsp Vanilla Extract

• 100g Seedless Raspberry Jam

Directions

• For the Sponge
• Preheat the oven to 160ºc/320ºf and line a 12 hole cupcake tin with 12 large cupcake cases.
• In a large bowl mix the gluten free self raising flour, caster sugar and bicarbonate of soda.
• In a large jug mix the soya milk, vegetable oil, golden syrup and vanilla extract.
• Slowly pour the wet mix into the dry while mixing.
• Put roughly 1/2 tsp of Raspberry Jam on top of each cupcake. Use a cocktail stick to swirl it into the cupcake slightly.
• Divide between the 12 cupcake cases and bake in the oven for 20-25 minutes, removing when they are golden on top. Leave to cool completely.
• For the Icing
• Beat the vegan butter block and vanilla extract with a hand or stand mixer until smooth.
• Sift in the icing sugar and mix in until well incorporated.
• Put the icing into a piping bag with a large open star tip and pipe rose onto each cupcake,
• Mix the raspberry jam so that it is smooth and put it into a piping bag with a small round tip (around 2mm). Pipe a zigzag of raspberry jam onto each cupcake.

Comments

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