Vegan raspberry muffins
Wonderfully juicy and incredibly raspberry! These muffins are baked using purely plant-based ingredients.
Mittel
45 min.
Vegan
Preparation of raspberry muffins
Sieve the flour into a large mixing bowl and mix with the sugar, vanilla sugar, baking powder and salt. Measure out the baking oil and vegetable drink, mix a little, pour into the dry ingredients and stir together. Carefully fold the almonds and raspberries into the batter. Line a muffin tray with tins and fill each one about ¾ full with the batter. Bake in a preheated oven at 180 °C top/bottom heat for 20-25 minutes.
The quantity is enough for approx. 14 muffins.
Preparation of vegan topping
The cooled muffins taste great on their own with a dusting of powdered sugar. For the vegan topping variant, mix a fruit glaze as in the American recipe and pour onto the muffins.
Preparation of mascarpone cream
For the cream topping, briefly mix the mascapone with the powdered sugar. Add the cream and whip until the mixture resembles whipped cream. Divide the cream into three bowls and color as desired with raspberry puree or food coloring. Pour the cream into a piping bag with a star-shaped nozzle and pipe decoratively onto the cooled muffins. Sugar sprinkles round off the decoration. Place the finished cupcakes in the fridge until ready to serve.
Recipe properties Baking with oilDessertVeganVegetarian
Similar recipes
Leicht
25 min.
Vegan
Mittel
65 min.
Vegan
Mittel
120 min.
Vegetarian
Schwer
295 min.
Vegetarian
Mittel
100 min.
Vegetarian
Mittel
130 min.
Mittel
185 min.
Vegan
Mittel
95 min.
Vegetarian
Mittel
1730 min.
Vegetarian
Mittel
30 min.
Vegan
Mittel
65 min.
Vegetarian