Raspberry and White Chocolate Fairy-Cakes

I’m going back to university tomorrow and my flatmate jokingly asked if I’d make some cakes to bring with me, but I’ve had a bit of a crappy day so I thought I actually would make some ridiculously pretty vegan fairy cakes to cheer myself up – they did :)

I’ve always loved white chocolate with berry flavours and I actually found vegan white chocolate the other day! There is a God! You can probably find it on the internet, but I got mine in a Whole Food shop. It took a little rooting around to find, but it was so worth it, especially as the grated white chocolate made the cakes so pretty, like a little dusting of snow; I just love it when little cakes or biscuits work really well, baking is sort of like magic to me – it’s an exact science, particularly vegan cakes because they need a lot of looking after or the soy milk and butter/sugar mixture will curdle. Be careful not to over-mix them though or they won’t turn out lovely and fluffy.

I adapted this recipe from the lemon and raspberry cupcakes in my Everything Vegan cookbook by the way, and have turned all the measurements from US cups to grams – I find cups way too confusing!

Very cute fairy cakes



115g of vegan margarine

225g of caster sugar

Half a teaspoon of vanilla extract

160ml of soy milk (preferably sweetened, because unsweetened soy milk tastes like mouldy grass)

165g of flour – it doesn’t specify in the book, but I used self-raising

1 and a half teaspoons of baking powder

Half a teaspoon of bicarbonate of soda

A pinch of salt

About 100g of raspberries (to personal taste)

50g of vegan white chocolate chopped up – if you can’t find any then dark chocolate will probably taste just as good

Raspberry “butter” icing 

100g of vegan margarine

100g of icing sugar

50g of seedless raspberry jam

A little bit of white chocolate to grate over the top


  1. Preheat the oven to 180 degrees Celsius and line a baking tray with cupcake cases – if the tray doesn’t have holes then double-case them so they hold their shape.
  2. Cream the margarine and sugar until light and fluffy, then slowly mix in the soy milk and vanilla (please shake the soy milk before you pour… I once made this mistake with my cereal and it came out clear with loads of gunk at the bottom. Ugh.)
  3. In a different bowl, sift the flour, salt, baking powder and bicarbonate of soda together, then incorporate the flour and margarine/sugar mixes together – do not over mix!
  4. Gently fold in the raspberries and white chocolate, then 2/3 fill the cupcake cases with the mixture – bake for about 18-20 minutes until golden brown.
  5. When completely stone cold, cut a small circle out of the top of the cupcake and fill with “butter” icing (simply mix the ingredients for the icing together, adding more icing sugar if it’s a little sloppy). Then cut the circle into two “wings” and arrange them on the icing so the cake looks like a fairy.
  6. When all of the cupcakes are made into fairies, grate some chocolate over the top, then eat away.

Makes about 24

Just 147 calories per fairy cake – practically saintly :)


19 thoughts on “Raspberry and White Chocolate Fairy-Cakes

  1. I made these after reading the positive comments. I have been cooking and baking for over 40 years, these just didn’t work, they are now about to be turned into truffles. Very disappointing and a waste of good qualty white chocolate and raspberries!

  2. Hi Emily,
    I am definitely bookmarking these! Great to be able to read about you and share posts even though we’re oceans apart :) Thanks for stopping by!

  3. Pingback: Chunky Minestrone Soup | Emily Cooks Vegan

  4. I had a look at your blog after you ‘liked’ my cupcakes, and I have to say your cupcakes look amazing! I will have to give them a try. I love your blog! I’m trying to do a similar thing with mine – show people the kind of vegan food that vegans actually make every day – I want to show that it’s not hard at all. You are doing a great job on your blog and I will definitely try your recipes :)

    • Thank you very much :)
      Your blog is great as well, I think it’s so important that people aren’t ‘intimidated’ to try going vegan – it’s not hard if you know what you’re doing x

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