here is my sweet recipe. Since I have almost exclusively English cookbooks, I often cook with cups, even if I myself create a recipe, I find it easier. I had American Cups, cup with 237ml for 1. To convert it are here as a Table that I use for including margarine.
For Frosting, I have to note something that most of my recipes are far too sweet, I have therefore taken only 1 cup powdered sugar. For most recipes, but you take at least 2 cups. I found my frosting just right for me, very sweet but whoever wants to can also take 2 cups of the icing sugar.
ingredients for the muffins:
2 / 3 cup soy milk
1 teaspoon cider vinegar
1 / 2 cup flour 405
1 / 2 cup flour in 1050
1 teaspoon vanilla sugar
1 teaspoon baking powder
1 / 2 teaspoons baking soda 1 pinch salt
1 / 3 cup cocoa powder
2 / 3 cup agave syrup
1 / 3 cup oil (eg canola oil)
The oven is preheated at top and bottom heat to 180 degrees. The muffin tin with paper cases designed.
is whisked in a bowl of soy milk and vinegar and then put aside for about 5 minutes.
In the meantime, are mixed in a large bowl, mix the dry ingredients (flour, vanilla sugar, baking powder, baking soda, cocoa and salt).
comes to milk-vinegar mixture is the oil and agave syrup.
The liquid ingredients to the dry and stir until smooth with a whisk.
Then place the dough in the muffin tins and bake about 20 minutes. Then complete let cool.
Ingredients for the Frosting:
110 g margarine (I am usually Alsan)
50 g nougat (eg vegan is by reputation)
1 heaping cup powdered sugar
3 tablespoons soy milk
The ingredients should all have room temperature. Then with the hand mixer the margarine and mix well nougat, and by and by sieve in the icing sugar and add the soy milk. If the frosting would be too soft, you can still make it short in the refrigerator.
Then fill the frosting into a pastry bag and pipe onto the completely cooled cupcakes.
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