Cupid’s Chocolate Cupcakes

Add the vegan butter and dark chocolate to a small pot and melt it on low heat. Stir it a few times while it melts.

In a large bowl mix together buckwheat flour, brown rice flour, baking powder, coconut sugar, cane sugar, ground flax seeds, cacao powder and salt.

Pour in the non-dairy milk and the melted butter/chocolate and mix well.

Let it sit while you preheat the oven to 200C°/390F°

Put 6-8 paper or silicone muffin cups on a baking tray and distribute the dough evenly into the muffin cups. I like to gease the cups with a little vegan butter just to make sure that the muffins/cupcakes are super easy to get out.

Bake the cupcakes/muffins in the oven for approx. 12 minutes.

Let the cupcakes/muffins cool completely.

Add the raspberries to a blender or food processor and blend them into a puré.

Run the pureed raspberries through a sieve. You might need to stir the puree around in the sieve. The raspberry sauce/juice might be quite thick and therefore stick to the bottom of the sieve so remember to run a spoon under the sieve a few times.

Add the powdered sugar and vegan butter to a bowl and whisk/mix it together with a handmixer. Add the raspberry sauce/juice a little at a time while whisking until you get the preferred frosting texture. Store in the fridge until use.

Spread the frosting on top of the chocolate cupcakes. You can also add the frosting to a piping bag a pipe it onto the chocolate cupcakes. If you want a lot of frosting on your cupcakes you might need to make a larger batch of frosting.