Summary

Ingredients

• 240 ml soy milk (soy drink), more if necessary
• 80 ml rapeseed oil
• 40 g cocoa powder, (unsweetened)
• 130 g suar
• 150 grams flour
• 0.75 teaspoon ¾ baking powder
• 0.5 teaspoon ½ baking soda
• 0.5 teaspoon ½ salt
• 1 packet vanilla sugar
• some aroma, bitter almond
• 1 teaspoon apple cider vinegar

For the filling:

• 1 glass cherry (s)
• 20 g cornstarch
• 4 shots kirsch
• 1 packet vanilla sugar

For the cream: (buttercream)

• 2 tablespoon soy milk (soy drink)
• 50 g butter, vean, e.., from Alsan
• 150 powdered sugar
• 1 packet vanilla sugar
• 1 tablespoon rapeseed oil
• 4 shots kirsch

Moreover:

• Chocolate sprinkles

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Instructions

1. Mix all ingredients well for the dough, the dough should be viscous - if it is too firm, just add a little more soy milk. Fill into muffin tins. Then bake the muffins in a fan oven for 22-25 minutes.
2. For the filling, drain the cherries (put 12 cherries aside for the decoration) and collect the cherry juice. Mix 50ml cherry juice with the cornstarch, bring the rest of the cherry juice to the boil and bind with the cornstarch, switch off the plate, add the cherries, mix well and then mix in the alcohol. You can of course leave out the alcohol when baking for children or something. Let cool down.
3. For the buttercream, stir the butter with the rapeseed oil, vanilla sugar and milk until frothy, then slowly pour in the powdered sugar.
4. Let the muffins cool down. Then hollow out the center with a spoon or knife. Then fill with the cherry mixture. Pour the buttercream into a piping bag and decorate the muffins with it. Garnish with chocolate sprinkles and top with a cherry.