Gluten-free and dairy-free cupcakes with cherry and raspberry whipped cream

1. Beat the eggs with sugar until foamy. In the second bowl, mix Cake mix and dark cocoa. Add oil, water and half of the cake mix with cocoa to the beaten egg mixture, beat. Then add the remaining part of the flour mixture with cocoa and beat.

2. Place paper cups in the muffin tin. Fill them 3/4 with the dough and gently press and place a sour cherry on top of each cup. Place in a heated oven at a temperature of 190°C and bake for approx. 20 minutes. Let it cool down.

3. Whip the vegetable whipped cream until semi-stiff. Mix the whipped cream stabilizer in 150 ml of lukewarm water. Pour the stabilizer prepared in this way into the semi-whipped whipped cream and beat with a hand mixer until the mass is stiff.

4. Fill the pastry bag with raspberry whipped cream and spray it on the cupcakes with a decorative tip. Let it harden in the refrigerator for about 2 hours.

5. Finally, we can decorate with fresh raspberries, candies, nuts, chocolate, etc.

A good tip:
Plant-based whipped creams usually already contain sugar. After whipping the whipped cream, you should taste it and possibly sweeten it to your liking.