Vegan cupcakes
Description
Homemade baked goods for tea. In this recipe, regular cocoa or chocolate will be replaced with chokeberry flour. It's not difficult to find—I bought mine at Auchan. But if you can't find it, don't be upset; you can make these without it or use cocoa instead. When preparing the fasting cupcakes, skip the first step and simply mix all dry ingredients and knead the dough with water. For color, you can add cocoa powder. The baked goods are ready. Serve at the table.
Instructions
- 1
Step 1
Prepare the ingredients.
- 2
Step 2
First, dilute the chokecherry flour: bring water to a boil and pour the boiling water over the flour. Stir and cover with a towel, let it sit for an hour so it can swell.
- 3
Step 3
Then add sugar to the resulting mass.
- 4
Step 4
Flour or gluten-free mix.
- 5
Step 5
And also baking soda (it should be neutralized). Mix everything until smooth.
- 6
Step 6
Then add the vegetable oil, mix again—the cupcake batter is ready.
- 7
Step 7
Pour the batter into molds (I used silicone ones). Place in a preheated oven at 180°C and bake until done.
- 8
Step 8
It will take approximately 20-25 minutes—I check for doneness with a wooden toothpick. If you insert it and it comes out dry, the cupcakes are ready.
- 9
Step 9
You can sprinkle the ready vegan cupcakes with powdered sugar.
- 10
Step 10
The pastry is ready. Serve with tea.