Raspberry and Almond Cupcakes fit for a Bird.

Today we had the Cake Liberation Front meeting. We are kinda lacking in members who attend, so if you feel like eating cake once a month with me and other vegans, hit me up for the details. I made these. I had none of the correct ingredients and substituted pretty much everything and made these super moist, dainty morsels of deliciousness.
I'll bring the cake if you boil the kettle.

Time: 10 minutes prep. Half an hour to cook.
Makes: 12.

Ingredients:

• 1.5 cups of plain flour.
• 1 cup of spelt flour.
• 1 cup of coconut milk.
• 2 teaspoons of vanilla essence.
• 1/2 teaspoon of salt.
• 1/4 cup of raspberries.
• 1/4 cup of chopped almonds.
• 1/3 cup olive oil.
• 2 Tablespoon of corn flour.
• 2 teaspoons of baking soda.
• 1 Tablespoon of apple cider vinegar.
• 12 whole almonds.
• 24 currants.

Method:

Place all of the ingredients (except the almonds and the raspberries) into a bowl and mix together well. I like to use a hand blender. If you don't have one of these, start with the dry ingredients and gradually add in the wet until the mix is well combined.
Take out your greased muffin tray or 12 patty pans and fill each one until 3/4 full.
Place an almond in the middle of each one and the currants on either side, so they look like little birds.
Bake at 180C or 350F for half an hour, or until you can poke a skewer in one and it comes out clean.
Serve with a smile and a cup of tasty tea.