Freelance photographer, food blogger + author of Klassiker Vegan Backen
Instagram: @kati.neudert | vegan-zu-tisch.de
Sweet + Savory Secrets
Try using more cinnamon and cloves. I love to use them in sweet dishes as well as savory ones.
Fruit Powders for Color
The variety of fruit powders has grown. I use them very often. It´s a great opportunity for flavoring and coloring dishes, especially when the fruits aren’t in season.
What does wellness mean to you?
Wellness is having a long, relaxing walk through nature or reading a book with a cup of tea, and some cookies of course!
220 g wheat flour
7 g baking soda
80 g sugar
120 ml sparkling water
100 ml +2 tbsp plant milk
50 g neutral oil
1 pinch salt
175 g canned sour cherries (drained)
10 g baking cocoa
150g vegan butter (room temperature)
150g soy yogurt vanilla flavor (room temperature)
70g powdered sugar
75g dark couverture
1 tsp neutral oil
Mix wheat flour, baking soda, sugar and salt in a bowl. Then mix water, plant milk and oil in another container. Combine the liquid with the dry ingredients while stirring until smooth. Halve the dough. Leave one natural, and add 10g baking cocoa and 2 tbsp plant drink to the second. Fill the natural dough in the greased baking moulds. Place the sour cherries on top and fill up with the dark dough. Bake in the preheated oven at 180°C for 20 minutes. Let cool down.
Stir vegan butter and powdered sugar. Add soy yogurt spoon by spoon until smooth. Important: All three ingredients must have the same temperature to get a homogenized result. Fill the frosting in a pastry bag and frost the cupcakes.
Melt couverture in a water bath and add a tsp of oil. Drip it over the cupcakes.