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This thing with cupcakes. I don’t like them. Too sweet and too fat. I can’t help it. I tried this recipe with vegan margarine. The result was not as good as I expected  a disaster. I wanted to give the “real cupcake” a chance, but they tasted like butter and buttery cupcake flavour doesn’t really count to my favourite flavours. They were so so sweet, the batter almost ran down the muffin tin and well. Enough.

Makes 12 Cupcakes

for the muffins

  • 120 g all-purpose flour (2/3 cup, plus 2 tbsp)
  • 80 g ground almonds
  • 1 tsp bicarbonate
  • 1 tsp baking powder
  • 100 g white sugar
  • 1 tbsp vanilla sugar
  • 150 ml soy milk
  • 3 drops almond extract
  • 1 tsp vanilla extract
  • 70 g rapeseed or corn oil (90 ml)
  • 1 tbsp cider vinegar

for the frosting

  • 60 g vegan margarine (*Alsan or *earth balance), at room temperature
  • 60 g coconut oil (the one which is packaged like butter), at room temperature
  • 60 g powdered sugar, sieved
  • 1 tsp vanilla extract
  • 12 almonds

Preheat the oven to 180° C (360° F). In a large bowl, mix the flour, almonds, bicarbonate, baking powder and sugar and add the rest of the ingredients.

Fill the batter into a prepared muffin tin and bake for about 20 – 22 minutes.

Meanwhile prepare the frosting. In a small bowl, whisk together the butter and the coconut oil until soft. Add the sugar and the vanilla extract and mix another 2 minutes, until fluffy. Spread over the cooled muffin and decorate with almonds.