Vegan Cinnamon Cherry Cupcakes

Ingredients for 12 servings:

• 300 g spelt flour
• 175 g sugar
• 1 ½ tsp baking soda
• 300 ml water
• 65 ml vegetable oil, neutral
• 3 tsp, heaped cinnamon powder
• 1 tbsp apple cider vinegar
• 150 g margarine
• 1 pack of pudding powder (cream or vanilla pudding powder)
• 2 tbsp sugar
• 350 ml cherry juice
• 30 g powdered sugar
• Sugar sprinkles (colored sugar confetti) for decoration
• ½ tsp salt

Instructions

Working time approx. 50 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 45 minutes

vegan, light and delicious

For the frosting, it’s best to make the following pudding the day before: Take 6 tablespoons of the cherry juice and mix it in a cup with 2 tablespoons of sugar and the sachet of pudding powder until smooth. Pour the remaining cherry juice into a small saucepan, bring to a boil, remove from the heat, stir in the pudding powder with a whisk, bring to a boil again briefly while stirring, and remove from the heat. Immediately cover the pudding with a layer of plastic wrap (i.e. place the wrap directly on the pudding) to prevent a skin from forming. Allow the pudding to cool to room temperature. Mix the softened margarine with the powdered sugar and 1 teaspoon of cinnamon. Stir in the pudding in portions. It’s important that the pudding and margarine are the same temperature, so take the margarine out of the fridge in time so it can reach room temperature. If the frosting is still too soft after mixing, simply put it back in the fridge for a while until it’s firm enough. For the cupcakes, mix the spelt flour, sugar, baking soda, 1/2 teaspoon salt, and 2 heaped teaspoons cinnamon in a bowl. In a second bowl, thoroughly mix the neutral-flavored oil, 1 tablespoon apple cider vinegar, and 300 ml water. Add the flour mixture and mix briefly on low speed. Line a muffin tray with paper cases and fill with batter about 2/3 to 3/4 full. Bake in a preheated oven at 180°C (top/bottom heat) for about 20 to 25 minutes. Remove from the oven and let cool completely. Then, using a piping bag, pipe the frosting onto the cupcakes and decorate with sugar confetti or other sweets, as desired.