Summary

Ingredients

• 165 g spelled flour
• 100 g butter - substitute or mararine, vean, e.., Alsan
• 120 g raw cane suar
• 1 ½ teaspoon baking powder
• 100 ml soy drink
• 100 ml mineral water, classic or medium
• 50 g cocoa powder
• 1 packet vanilla sugar

Also:

• 100 g butter - substitute or mararine, vean, e.., Alsan
• 120 g peanut butter, smooth
• 150 g powdered suar
• some vanilla pulp, as needed

For decoration:

• some peanuts
• Chocolate decor

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Instructions

1. Beat the vegan butter substitute and sugar until frothy. Mix the flour, baking powder and vanilla sugar and mix everything together, including the baking cocoa and the liquids that are gradually added. Then mix everything into a dough. Do not stir for too long so that the dough stays nice and fluffy.
2. Then fill the dough into the muffin molds and put it in the oven preheated to 180 degrees. Baking time is around 25 minutes - use the stick test to determine when the muffins are ready.
3. Beat the peanut butter, butter substitute and powdered sugar together until frothy. If you like, you can add vanilla pulp here. Pour the mixture into a piping bag and decorate the cooled muffins with it. Then put the finished cupcakes in a cool place so that the topping sets.
4. If you want, you can decorate the cupcakes with unsalted peanuts or chocolate decorations.