Soy Cream Cupcakes
by Editorial Staff
Initially, the recipe was conceived as a lean one, in it butter was replaced with vegetable oil, ordinary cream for soy. However, eggs have a place to be (where without them)) The advantage of soy cream muffins is that the muffins are not so high in calories, they have a pleasant creamy taste. In general, I recommend!)
Cook: 35 mins
Servings: 10
Ingredients
- Wheat flour – 250 g
- Dry soy cream – 15 g
- Baking powder – 2.5 teaspoon
- Brown sugar – 60 g
- Salt – 1 pinch
- Chicken eggs – 2 pcs.
- Water – 150 g
- Vegetable oil – 1 tablespoon
Directions
- Combine flour, sugar, baking powder, salt in one bowl.
- Dissolve dry soy cream in warm / cold boiled water until completely dissolved.
- In another bowl, combine vegetable oil, diluted soy cream, eggs.
- Add liquid ingredients to dry ingredients, mix quickly with a wooden spoon.
- Do not stir for long, until the flour ceases to be visible.
- We spread the dough into molds for 2/3 of the volume. We bake muffins with soy cream in an oven preheated to 200 degrees for 20-25 minutes.
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