Raspberry-Blueberry Cupcakes

Ingredients for 1 servings:

• 260 g flour
• 35 g cornstarch
• 2 tsp baking powder
• ½ tsp baking soda
• 1 pinch of salt
• 150 g sugar or agave syrup
• 220 g yogurt (soy yogurt)
• 1 part/s powder (egg substitute)
• e.g. water, for the egg substitute
• 60 g margarine
• some lemon peel
• some lemon juice
• 150 g raspberries, or more if desired
• 150 g blueberries, or more if desired
• 1,000 g yogurt (soy yogurt)
• 1 pack of cream (soy cream), for whipping
• 1 handful of raspberries
• 1 packet of vanilla sugar

Instructions

Working time approx. 30 minutes; Rest time approx. 1 day 1 hour; Cooking/baking time approx. 30 minutes; Total time approx. 1 day 2 hours

vegan, dairy-free, egg-free – for 16 pieces

The day before, for the topping: To create a creamy “quark” topping, the liquid must be removed from the soy yogurt. To do this, place four coffee filters in a large sieve and divide the soy yogurt evenly between the filters. Place the sieve over a bowl. A lot of the liquid should settle from the yogurt overnight. The next day: Preheat oven to 180°C. Prepare the egg substitute according to the instructions. Stir in the sugar. Stir in the yogurt and very soft margarine (also works with the half-fat version from Alsan). Add the lemon zest. Mix the flour, cornstarch, baking soda, salt, and baking powder and sift it onto the yogurt-sugar mixture. Mix well. Finally, fold in the frozen fruit. If you like a lot of fruit in your cake, add 200g of each fruit. Line or grease a muffin tin with baking cups. Fill approximately 3/4 full. Bake for 25-30 minutes, depending on how much fruit you added. Let cool completely. I always make about 16 muffins. Now remove the yogurt from the filters (it should be set) and place it in a bowl. Add the cream and mix with a sachet of vanilla sugar. Briefly thaw about a handful of raspberries in the microwave and add them (for color). Fill a piping bag and pipe onto the muffin.