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Step 1/9
Heat your oven to 180ºC and prepare the muffin trays.
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Step 2/9
First, make vegan buttermilk by curdling soy milk and apple cider vinegar. Then whip the vegan buttermilk with sugar, vanilla sugar and canola oil for about a minute until the mixture becomes frothy.
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Step 3/9
Next, put all the dry ingredients in a bowl, add the liquid ingredients and mix the dough briefly.
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Step 4/9
Divide the batter between your muffin trays. Place the cupcakes in the oven for 18–23 minutes. To check whether the batter is cooked through, you can do a skewer test. If no batter sticks to the skewer, it is ready.
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Step 5/9
Let your cupcakes cool briefly in the tin before removing them from the tin and letting them cool completely.
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Step 6/9
For the frosting, beat the margarine for about 2 minutes until fluffy. As soon as the margarine changes colour, you can gradually add the icing sugar and continue stirring for about 3 minutes.
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Step 7/9
Next, fold in the vegan cream cheese alternative using a spatula.
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Step 8/9
Let your frosting rest in the fridge for half an hour before decorating your cupcakes.
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Step 9/9
Sprinkle the strawberry powder over the cupcakes and enjoy!
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Hannah Rieder
Procurement Manager
Our procurement manager Hannah is most known for her passion for food: from checking out new products in the supermarket or strolling through markets to cooking beetroot gnocchi and baking rosemary focaccia, or simply snacking on tasty treats. Aft...