Vegan Raspberry Cupcake
Vegan Raspberry Cupcake — a Dawn Foods recipe in 3 components. Uses Dawn Foods Flavouring Compounds, Raspberry – 1 kg.
- mixing time (batter, slow speed)
- 1 min
- mixing time (batter, medium speed)
- 2 min
- deposit weight (batter)
- 45 g
- baking temperature (cupcakes, deck oven)
- 170 °C
- baking time (cupcakes)
- 25-28 min
- mixing time (frosting, fast speed)
- 4 min
- mixing time (frosting, fast speed, after adding compound)
- 1 min
Ingredients
Plain Vegan Cake Batter
| Ingredient | Quantity |
|---|---|
| Vegan Plain Creme Cake Mix | 1000 g |
| Water | 500 g |
| Vegetable oil | 200 g |
Vegan Frosting
| Ingredient | Quantity |
|---|---|
| Icing sugar | 500 g |
| 100% vegetable fat | 250 g |
| Dawn Foods Flavouring Compounds, Raspberry – 1 kgRaspberry Compound | 45 g |
Decoration
| Ingredient | Quantity |
|---|---|
| Freeze dried raspberry pieces |
Method
- Plain Vegan Cake Batter
Add the Vegan Plain Creme Cake Mix, water and oil to a mixing bowl fitted with a beater.
- Plain Vegan Cake Batter
Mix on slow speed for 1 minute and then 2 minutes on medium speed.
- Plain Vegan Cake Batter
Deposit at 45 g into cupcake cases.
- Plain Vegan Cake Batter
Bake in a deck oven at 170 °C for 25-28 minutes.
- Vegan Frosting
Sieve the icing sugar and place into a mixing bowl fitted with a beater, along with the fat.
- Vegan Frosting
Mix on slow speed until a paste has formed.
- Vegan Frosting
Mix on fast speed for 4 minutes.
- Vegan Frosting
Add the Raspberry Compound and mix in on slow speed. Scrape down and then mix for a further 1 minute on fast speed.
- Vegan Frosting
Add a drop of water if needed.
Assembly: Place the prepared frosting into a piping bag fitted with your choice of piping nozzle. Pipe a swirl / rosette on top of each cooled cupcake. Decorate with a sprinkle of freeze-dried raspberries.
Dawn Foods recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.