Raspberries and thyme simply harmonise wonderfully. Whether in fruit spreads or fresh cocktails like the Raspberry Thyme Smash – the slightly tart berry and the aromatic herb from the Mediterranean south are a perfect choice for delicious summer creations. This is also the case in our vegan cupcakes, which have melt-in-the-mouth iChoc White Vanilla on board too. A dollop of cream on top and the 12 little treasures are quickly snacked on.
Ingredients
For 12 cupcakes
For the dough
- 250 g flour
- 100 g iChoc White Vanilla Chocolate
- 12 fresh raspberries
- 75 ml tasteless rapeseed oil
- 1 tsp dried thyme
- 50 g sugar
- 75 ml raspberry syrup
- 150 ml vanilla soy drink
- 50 ml mineral water
- 1/2 sachet baking powder
For the decoration
- 12 fresh raspberries
- 200 ml vegan whipped cream
Also
- Muffin baking tray
- 12 12 paper muffin cases
How to make it
1. Melt the chocolate in a bain-marie and preheat the oven to 175 °C top / bottom heat.
2. Meanwhile, mix the flour, thyme, sugar and baking powder. Gradually stir in the still warm chocolate, soy drink, raspberry syrup and rapeseed oil until a creamy mixture is formed. Finally, add mineral water and whisk again briefly.
3. Line the muffin tray with paper cups and fill halfway with batter using a tablespoon. Insert a raspberry in the centre and fill with batter up to 3/4 of the tray.
4. Bake in the oven on the middle shelf for approx. 25 minutes. Then leave the cupcakes to cool in the switched-off oven with the oven door tilted.
5. Whip the vegan cream with a hand mixer until stiff. Pour into a piping bag with a nozzle of your choice and decorate the cupcakes with it. Finally, garnish each with a raspberry.