John Myers
Ingredients for 12 servings:
- 240 ml soy milk (soy drink), more if needed
- 80 ml rapeseed oil
- 40 g cocoa powder (unsweetened)
- 130 g sugar
- 150 g flour
- ¾ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 packet of vanilla sugar
- some flavoring, bitter almond
- 1 tsp apple cider vinegar
- 1 jar cherry(s)
- 20 g cornstarch
- 4 shots of cherry brandy
- 1 packet of vanilla sugar
- 2 tbsp soy milk (soy drink)
- 50 g butter, vegan, e.g. from Alsan
- 150 powdered sugar
- 1 packet of vanilla sugar
- 1 tbsp rapeseed oil
- 4 shots of cherry brandy
- e.g. chocolate sprinkles
Instructions
Working time approx. 40 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 5 minutes
For the batter, mix all ingredients well; the batter should be thick and runny—if it’s too thick, simply add a little more soy milk. Pour into muffin tins. Bake the muffins at 180 degrees Celsius (350 degrees Fahrenheit) for 22-25 minutes. For the filling, drain the cherries (reserve 12 cherries for decoration) and collect the cherry juice. Mix 50ml of cherry juice with the cornstarch, bring the rest of the cherry juice to a boil, and thicken with the cornstarch. Turn off the heat, add the cherries, mix well, and then stir in the alcohol. You can, of course, omit the alcohol if you’re baking for children or something similar. Let cool. For the buttercream, cream the butter with the rapeseed oil, vanilla sugar, and milk until fluffy, then slowly add the powdered sugar. Let the muffins cool. Then, using a spoon or knife, scoop out the center. Fill with the cherry mixture. Fill a piping bag with the buttercream and decorate the muffins with it. Garnish with chocolate sprinkles and top with a cherry.
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