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Donauwellen Cupcakes

Kati Neudert

Freelance photographer, food blogger + author of Klassiker Vegan Backen

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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!

 

INGREDIENTS

Dough

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

 

Frosting

150g vegan butter (room temperature)

150g soy yogurt vanilla flavor (room temperature)

70g powdered sugar

 

Topping

75g dark couverture

1 tsp neutral oil

 

METHOD

Dough

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.

 

Frosting

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.

 

Topping

Melt couverture in a water bath and add a tsp of oil. Drip it over the cupcakes.

 

 

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