I really enjoyed making these cupcakes. Half are vanilla sponge/buttercream with blueberry preserves while the other half are chocolate sponge/buttercream with raspberry preserves. All gluten free and vegan too!
For the vanilla, I used this cake recipe as is, which I've made before and is dynamite, and baked at 350F for 20 minutes. The chocolate ones are the same recipe with 6tbsp cocoa powder and 1/4c milk baked at 350F for 19 minutes.
by valdogg21
8 Comments
Those are beautiful cupcakes!
I forgot to put the link to the recipe I mentioned – [vegan vanilla cake recipe](https://minimalistbaker.com/1-bowl-vegan-gluten-free-vanilla-cake/)
These look AMAZING. I honestly cannot believe they are gf AND vegan!!!
they look so yummy!
I love the idea of identifying the filling by putting the fruit on top they look so pretty!
I love the subtle blue and pink. Really fun and understated! Did you make your own preseves and frosting?
I want right now!!!!
That looks tasty! What fillings and flavours of the cupcakes you’re making?