Ingredients |
|
|
Muffin dough: |
|
|
100 g |
|
|
130 g |
soy flour |
|
145 g |
almond flour |
|
4 |
eggs |
|
1 pck. |
baking powder |
|
200 ml |
almond milk |
| 150 g | soy yogurt |
| food colouring | |
|
|
|
|
Frosting: |
|
|
50 g |
|
|
200 g |
whipped cream |
|
50 g |
low-fat curd |
|
1 |
Vanilla, the pulp |
|
food colouring |
|
That's how it's done:
First, the dry ingredients of the dough are mixed in a large bowl.
Then add all the other ingredients except for the food coloring. The mixture should be processed into a smooth dough. Then divide the dough into any number of smaller bowls and color each with one color. You can let your creativity run wild.
The colored dough is now layered alternately in the muffin dishes and baked at 200°C for about 20 minutes - sample with sticks.
When the muffins are ready, let them cool down and prepare the frosting in the meantime.
First, whip the whipped cream until stiff and stir into the low-fat curd cheese. Sweeten with Erythrit+Stevia and add the pulp to the vanilla pod. Divide into any number of bowls and color with food coloring. Now put the frosting mixture into a piping bag in alternating colors and turn your muffins into colorful cupcakes - done!
