Perfection for a coffee break, or since I have early mornings -for a part of breakfast. Or a rainy and cold day’s pick-me-up with hot chocolate.
These cupcakes are more vegetarian than vegan. I don’t often use eggs (prefer to bake vegan), but for this I used 1 egg, which is locally produced (~10 miles away, one of the closest farms around.)
Easily these would’ve worked without the egg with chia in liquid for about 10min as the egg-like consistency.
Always prefer to use bio-dynamic! You know that “organic” equals “organic-mass produced”, right?
2 cups of Vanilla Alpro plant-based drink
1 egg/2tsp of chia seeds (i used both)
about 1 cup of either baking oil or (what i used) veggie butter, melted
about 1 cup of sugar + 1tsp of vanilla sugar
about 3 cups of flour (i used oats, just oats)
1 tsp of baking powder
pinch of cardamom
~ 2 tsp of gingerbread spice (cinnamon, ginger, grounded bitter orange peel and cloves)
1/2 apple sliced in small bits
~ 1/2 cup of apple juice
Cream or plant-based cream
1. Mix the drink, the egg, the oil/butter and the sugar together.
2. Mix the flour, the baking powder and the cardamom. Add the flour to the liquid and mix through.
3. Divide the mixture into the cupcake-molds and bake for about ●20min in ●200°C (google for F)
4. Let them cool (for an hour?) before adding the top, because it’ll melt ok. Decorate. Eat.