Vegan Cup Cakes or Muffins
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 45 mins |
| Total Time | 55 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 3 cups flour
- 2 cups sugar
- 1 cup oil
- 1 cup water
- 12 tablespoon applesauce
- 2 packs baking powder
- 1 packet vanilla sugar
Print Recipe
Pin Recipe Instructions
- Put all ingredients in a mixing bowl. I usually use an Ikea mug to measure. Stir briefly until a smooth batter is formed.
- The batter is enough for a sheet cake or about 40 muffins.
- Line the tray with baking paper for the sheet cake. Spread the dough completely on top and smooth it out.
- Bake in the preheated oven at 170 degrees for about 45 - 50 minutes on the middle rack. Make a chopstick test.
- For the muffins, distribute the molds on a baking tray. Pour a heaped tablespoon of dough into each mold and bake the muffins on the middle rack at 170 degrees for about 15-20 minutes (use experience from your own oven).
- You can refine the dough as you like, e.g. peel apples and cut into small cubes and add or cherries, apricots, pears etc. from the jar or can. Cut the fruit into small pieces and add to the batter or later pour over the cake or muffins. You can also replace the amniotic fluid with water. Or add 2 - 3 tablespoons of baking cocoa
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