Go Back

Cupcakes mit Beerenfrosting

Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Sweet
Servings 12 muffins



  • 125 g vegan margarine
  • 100 g Sugar
  • 8 g vanilla sugar
  • 4 tbsp soy flower
  • 6 tbsp water
  • 250 g spelt flour
  • 10 g baking powder
  • 100 ml soy milk
  • 1 tsp baking soda
  • 1 tbsp apple cider vinegar
  • 1 Kiwi just to make it a bit more juicy. You can replace it with any fruit you want!


  • 200 g vegan margarine
  • 270 g powdered sugar
  • 50 g melted and pureed frozen berries


  • Take a bowl and mix margarine, sugar, vanilla sugar and the soy egg.
  • Add flour and baking powder. Mix it firmly with your hands.
  • Preheat the oven on 200 degrees.
  • Add soy milk and mix everything.
  • In a final step add baking soda, the vinegar and the sliced kiwi. After you mixed it one last time the mixture is ready for the muffin tray.
  • Fill the tray to 2/3 full with dough and bake the muffins around 20 minutes until they are golden and they pass the tooth pick test.
  • The muffins need to be cooled down to add the frosting.
  • To make the frosting the margarine needs to have room temperature. Just mix the margarine and the sugar together with the pureed berries.