Recipe by Nourishing Amy (Amy Lanza)
Cupcake Ingredients :
1 tbsp ground chia seeds + 2 tbsp water
90g vegan butter
80g coconut sugar
100ml plant-based milk
20ml coffee (1 tsp coffee + 20ml hot water)
1 tsp lemon juice
1 tsp vanilla
200g plain flour or GF plain flour
1 tsp bicarbonate of soda
1 tsp cinnamon
1 tsp ground ginger
½ tsp ground clove
½ tsp ground nutmeg
½ tsp ground cardamom
70g South African Raisins
Frosting Ingredients :
150g vegan butter
300g icing sugar
1 tsp vanilla essence
Plant-based milk, if needed
Preheat the oven to 160Fan/180*C and line a cupcake tray with 12 cases.
Whisk together the chia seeds and water and leave for 5 minutes to form a gel.
Beat together the vegan butter and sugar until creamy and then whisk in the chia gel, plant-based milk, coffee, lemon juice and vanilla.
Sift in the flour, bicarbonate of soda, cinnamon, clove, nutmeg and cardamom to form a sticky batter.
Fold in the raisins and divide between the cases. Bake for 20-22 minutes until an inserted skewer comes out clean. Transfer to a wire rack to cool fully.
Make the frosting by blending/whisking together the ingredients until smooth, add 1-2 tsp of plant-based milk if it’s too thick. Pipe onto the cooled cupcakes and serve with extra raisins, star anise and cinnamon.
To serve: extra raisins, star anise, cinnamon