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🍰 Vegan pink cupcakes with raspberry frosting

378 kcal · 30 min · 4 servings

Ingredients

• raspberries, frozen 100 g
• margarine, vegan 270 g
• sugar 150 g
• cinnamon pinch
• salt pinch
• vanilla sugar 1 packet
• Vemondo vegan egg substitute 2 tbsp
• wheat flour, type 405 300 g
• baking powder 1 packet
• mineral water, classic 50 ml
• oat drink Barista 100 ml
• vegan fresh spread, plain 150 g
• raspberry jam 3 tbsp
• powdered sugar 50 g
• sugar sprinkles 3 tbsp

Instructions

1. 1. Preheat the oven to 175 degrees Celsius with top and bottom heat.
2. 2. Let the raspberries thaw.
3. 3. Puree the raspberries in a tall container.
4. 4. Strain the raspberry puree through a sieve to remove the seeds.
5. 5. Add 120 grams of soft margarine, sugar, cinnamon, salt, and vanilla sugar to a bowl.
6. 6. Beat the ingredients together with a hand mixer and whisk until creamy.
7. 7. Add the egg replacer, flour, baking powder, mineral water, Barista oat drink, and half of the raspberry puree to the bowl.
8. 8. Mix everything into a smooth batter.
9. 9. Place paper liners in a muffin tin.
10. 10. Distribute the batter evenly into the liners.
11. 11. Bake the cupcakes in the oven for about 35 minutes.
12. 12. Remove the cupcakes from the oven when they are lightly browned.
13. 13. Let the cupcakes cool completely on a wire rack.
14. 14. Add the vegan spread, the remaining margarine, and the raspberry jam to a clean bowl.
15. 15. Beat these ingredients together with the hand mixer until creamy.
16. 16. Sift the powdered sugar over the cream.
17. 17. Let the powdered sugar slowly trickle into the cream.
18. 18. Whip the cream for about 3 minutes.
19. 19. Distribute the cream onto the cooled cupcakes using a piping bag or a spoon.
20. 20. Place the finished cupcakes in the refrigerator until serving.

Nutrition per serving

• kcal: 378
• Protein: 4 g · Fett/Fat: 19 g · Carbs: 48 g