Vegan and love celebrating Christmas? These cupcakes are perfect for this holiday season.
Combine all ingredients in a microwave-safe bowl and microwave on high for 4 mins, stopping every minute to stir. Set aside to cool while you prepare the batter.
Combine caster sugar, oil, cocoa, bicarb and 250ml water in a large saucepan. Stir over a high heat until the sugar has melted then bring to the boil, reduce heat to low and simmer for 5 mins. Add in prepared fruit mixture then allow the batter to cool completely to room temperature.
Once the batter has cooled, add the flaxseed mixture and flour and beat until pale in colour. Spray a 12 hole standard muffin tin with Bertolli Light in Taste Organic Olive Oil Spray and pour the batter evenly between the holes.
Bake for 25-30 mins or until a skewer inserted in the centre of the muffins comes out clean. Allow to cool completely while you prepare the vegan buttercream.
To make the buttercream, in an electric mixer beat Nuttelex on low speed for a 2-3 mins then turn speed up to high and beat for a further 5 mins.
Stop the mixer, scrape down using a spatula and add the icing sugar in one go. Add vanilla, beat on low until combined then once sugar is fully incorporated increase speed to high and beat for a further 4-5 mins, stopping and scraping down the sides regularly, until the buttercream is smooth and fluffy.
Pipe the buttercream onto cooled cupcakes, drizzle with a little Bertolli Organic Balsamic Glaze and decorate with sage leaves and a shower of edible silver leaf.
Exclusive recipe from Bertolli Olive Oil.
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