I baked muffins last night when I was craving something sweet. I found a recipe for these eggless cupcakes that I modified a bit. The recipe is available at Bakakuten .
Basic recipe4.75 dl wheat flour2,5 dl sugar1 teaspoon vanilla sugar3 teaspoons baking powder2 dl milk150 g melted butterMix all dry ingredients & then add the milk & the melted butter. Fill the molds to just under half & bake at 200 degrees Celsius for about 15 minutes.Vanilla cupcakes add 1/2 teaspoon vanilla powderBerry cupcakes stick a few berries in each cupcakeLemon cupcake s add the peel of 1 lemonStratchatella add about 75 gr chopped chocolate + a splash of rum in the batterChocolate cupcakes exclude about 1/2 dl wheat flour & add 3-4 tablespoons cocoa
I usually use recipes only as a guide and since the cupcakes needed to be vegan, I switched the milk to oat milk. I also took raw measures of wheat flour so I had to pour in about 2 dl extra oat milk so that the batter would be slightly liquid. This is the approximate recipe for my chocolate pear cupcakes.
Choklad-Päron muffinsabout 6 dl wheat flour2,5 dl sugar3 teaspoons vanilla sugar3 teaspoons baking powderabout 4 dl oat milk3 tablespoons Mild Culinesse liquid margarine4 tablespoons cocoa2 teaspoons pear essence
It says in the original recipe that the baking time is 15 minutes but mine was ready after about 10 minutes. I don´t like cupcakes that much, but these taste good of pears and chocolate and are really good and not dry either. All 30 are now eaten up. I froze 20 pieces and got hot muffins every time after a while in the microwave oven.
I looked for the expiration date on the essence before I would use it but found no info but now when I took a picture I saw that the date expired a year and a half ago! But I'm still alive so it might not be that dangerous anyway. I had the bottle left since I made homemade donuts with green glaze with pear flavor.
