Vegan Cinnamon-cherry Cupcakes

by Editorial Staff

Summary

Prep Time 50 mins
Cook Time 25 mins
Total Time 1 hr 45 mins
Course Baking
Cuisine European
Servings (Default: 12)

Ingredients

  • 300 g spelled flour
  • 175 grams sugar
  • 1 ½ teaspoon baking soda
  • 300 ml water
  • 65 ml vegetable oil, neutral
  • 3 teaspoon, heaped cinnamon powder
  • 1 tablespoon apple cider vinegar
  • 150 g mararine
  • 1 pck.pudding powder, (cream or vanilla pudding powder)
  • 2 tablespoon sugar
  • 350 ml cherry juice
  • 30 g powdered suar
  • Sugar sprinkles, (colored sugar confetti) for decoration
  • 0.5 teaspoon ½ salt
Vegan Cinnamon-cherry Cupcakes
Vegan Cinnamon-cherry Cupcakes

Instructions

  1. For the frosting it is best to cook the following pudding the day before: Remove 6 tablespoons of the cherry juice and stir in a cup with 2 tablespoons of sugar and the packet of pudding powder until smooth. Pour the remaining cherry juice into a small saucepan, bring to the boil, remove from the stove, stir in the pudding powder with a whisk, briefly bring to the boil again while stirring and remove from the stove. Immediately cover the pudding with a layer of cling film (i.e. place the film directly on the pudding) so that no skin forms. Let the pudding cool to room temperature.
  2. Mix the soft margarine with powdered sugar and 1 teaspoon cinnamon. Stir in the pudding in portions. It is important that the pudding and the margarine have the same temperature, so take the margarine out of the refrigerator in good time so that it can reach room temperature. If the frosting is still too soft after mixing, just put a little more in the refrigerator until it is firm enough.
  3. For the cupcakes, mix the spelled flour, sugar, baking soda, 1/2 teaspoon salt and 2 heaped teaspoons of cinnamon in a bowl. Mix the tasteless oil, 1 tablespoon apple cider vinegar and 300 ml water in a second bowl. Add the flour mixture and stir briefly on a low level.
  4. Line a muffin baking sheet with paper cases and fill in the dough approx. 2/3 to 3/4 high. Bake in the preheated oven at 180 ° C top / bottom heat for approx. 20 to 25 minutes. Take out and let cool completely.
  5. Then use a piping bag to spray the frosting onto the cupcakes and, depending on your mood, decorate with sugar confetti or other sweets.

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