Blackberry & Pomegranate Cupcakes | Vegan

This is a paid collaboration with Radnor Infusions.

Now that summer has finally hit the UK, it's only right to be making summer-inspired treats, such as these incredibly delicious blackberries and pomegranate filled cupcakes! I feel like berry flavours are perfect for the summer as they're so sweet and refreshing.

These cupcakes have a delicious homemade blackberry sauce filling, using just two ingredients to make - it's so easy!

The buttercream is one of my favourite parts of this recipe as it really helps to bring the flavour out, using acai berry powder. This adds a slight berry flavour and extra sweetness to the buttercream, along with the natural purple colouring, however, if you don't have any acai berry powder, you can simply skip this step and add a small amount of any other purple food colouring, or you can keep it simple and just have vanilla buttercream without the purple!

I teamed up with Radnor Infusions on this recipe, to share their incredible new flavour of sparkling water - blackberry and pomegranate! this is where the flavour inspiration of these cupcakes came from! So if you want a delicious summery treat, why not enjoy one of these cupcakes alongside a can of sweet sparkling water?! 

- BLACKBERRY & POMEGRANATE FILLED CUPCAKES -

 Makes: 12   Prep Time: 10 mins  Cook Time: 20 mins

You will need:

- 3/4 cup oat milk

- 3/4 cup vegan butter

- 1 1/2 cups + 4 tbsp self-raising flour

- 1/2 tsp baking powder

- 1 1/2 cup caster sugar

- 2 vegan eggs (I use Orgran egg replacement or Free & Easy egg replacement)

- 2 tsp vanilla extract

For the filling:

- 1 cup fresh blackberries

- 2 tsp sugar

For the vanilla buttercream: 

- 1 cup vegan butter

- 3 3/4 cups icing sugar

- 2 tbsp vegan cream or milk

- 1 tsp vanilla extract

- 2 tbsp acai berry powder (for purple colouring and berry flavour), optional (you could use any purple food colouring, just add a lot less)

For toppings:

- 1/4 cup fresh pomegranate 

Method -

1. Preheat the oven to 180C and line a muffin tin with 12 cupcake cases.

2. In a small saucepan on low heat, combine the oat milk and vegan butter. Mix together and allow the butter to melt completely before removing from the heat and setting aside.

3. In a large mixing bowl, sieve the flour. Add the baking powder and caster sugar. Stir to combine. Throw in the vegan eggs and vanilla extract and mix again.

4. Add the vegan butter and milk mixture to the dry ingredients. Mix everything together until the mixture is smooth and completely combined. 

5. Scoop the mixture out into each of the cases, filling up 3/4 of the case. This should fill all 12 cases evenly. 

6. Place the cupcakes in the preheated oven for 20 minutes. 

7. Remove the cupcakes from the oven. You can check that they are done by poking a skewer or toothpick through the middle of one of the cupcakes and if it comes out clean, they are done. If not, place them back in the oven for a further few minutes. 

8. Allow the cupcakes to cool on a cooling rack for at least 15 minutes.

9. Place the blackberries into a blender along with 2 tsp sugar, blend until completely smooth. Pour the blackberry sauce into a bowl, using a sieve to catch the seeds. 

10. Carve a hole in the centre of each cupcake using a sharp knife or if you have a cylinder apple corer, you could use this! Keep the tops of the centre of each cupcake and set them aside. Fill the centre of each cupcake with the smooth blackberry sauce. Place the tops back onto each cupcake. 

11. You can make the icing by creaming the vegan butter in a stand mixer for around 2 minutes until light and fluffy (alternatively, use a hand whisk, but this may take longer). Add the icing sugar, vegan cream and vanilla extract. Keep mixing everything together until it forms a light and creamy consistency. Add the acai berry powder until it reaches your desired purple shade.

12. Add the icing to a piping bag and ice each cupcake from the outside in. Finally, top with some fresh pomegranate.

What's your favourite summery dessert?

Love Always,
Shannon x