John Myers
Ingredients for 1 servings:
- 500 ml soy yogurt (yogurt alternative)
- 2 tsp apple cider vinegar
- 300 g sugar
- 170 ml sunflower oil
- 1 tsp vanilla extract
- 360 g wheat flour, type 550 or 405
- 1 tsp, leveled salt
- 1 tsp, leveled baking soda (sodium bicarbonate), important!
- 1 ½ tsp, crushed cream of tartar
- 200 g margarine, vegan
- 660 g powdered sugar
- ½ tsp vanilla extract
- Water, cold
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes
convinces even non-vegans
Mix the soy yogurt with the apple cider vinegar and set aside. Combine the sugar, sunflower oil, and vanilla extract in a mixing bowl and mix together. Add the soy yogurt-apple cider vinegar mixture and mix until smooth. Combine the flour, salt, baking soda, and baking powder in the bowl (preferably through a fine sieve) and mix everything until smooth. Fill the batter into the muffin tin lined with paper baking cups and bake at 170°C (350°F) for 20-22 minutes (use a toothpick to check if it’s cracked). Meanwhile, beat the margarine until light and fluffy, about 5 minutes. Gradually add the powdered sugar (preferably through a sieve) and the vanilla extract. Add a little cold water (max. 1-2 teaspoons) and mix everything until creamy. Let the muffins cool and then spread the cream on top or pipe the cream on top using a piping bag. Garnish with colorful pearls, chocolate, or other edible decorations as desired. Makes approximately 12 muffins.
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