Vegan Cup Cakes with raspberry cream

Name: Vegan Cup Cakes with raspberry cream
Cook time: 40 min
Total time: 40 min
Yield: 12
Ingredients: 50 g Walnut kernel halves; 2 Bananas; 125 g demerara sugar; 2 packages Vanillin sugar; 150 g vegan margarine; 150 ml Soy milk; 200 g Flour; 2 TEASPOONS Baking Powder; 65 g frozen raspberries; 1 package (300 ml) Soy whip cream; 12 fresh raspberries; 12 Cup Cake mould

AUTHOR
Avis Adkins

DIFFICULTY
very easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 12

50 g Walnut kernel halves
2 Bananas
125 g demerara sugar
2 packages Vanillin sugar
150 g vegan margarine
150 ml Soy milk
200 g Flour
2 TEASPOONS Baking Powder
65 g frozen raspberries
1 package (300 ml) Soy whip cream
12 fresh raspberries
12 Cup Cake mould

Directions

1
Coarsely chop the walnuts. Peel bananas and mash them in a bowl with a fork. Beat the sugar, 1 packet of vanilla sugar and margarine with the whisk of the hand mixer until creamy, stir into the bananas. Add soy milk. Mix flour and baking powder into the banana mixture. Mix everything to a smooth dough. Finally fold in chopped walnuts
2
Spread the dough evenly on 12 cup cake tins (each with a capacity of 75 ml) and bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for 18-20 minutes
3
Remove Cup Cakes from the oven and let them cool on a cake rack. Let the raspberries thaw for about 30 minutes and puree. Whip the whipping cream and 1 packet of vanilla sugar with the whisk of the hand mixer. Just before the whipping cream is stiff, carefully mix in the pureed raspberries. Pour the whipping cream into a piping bag with star-shaped spout and decorate muffins with it. Sort the raspberries and decorate the muffins with them
4
Waiting time approx. 30 minutes