Cupcake And Muffin Bakery: 100 Delicious Cupcakes And Muffins Recipes From Savory, Vegetarian To Vegan In One Cookbook

Sugar substitute in baking

The trend shows that our household sugar is being replaced, especially in baking. There are alternatives so that we do not have to do without the delicious sins. Maple syrup, agave syrup and honey are unrefined, so they have more vitamins, minerals and secondary plant substances compared to our household sugar. These alternatives are very suitable for baking, as they have a similar sweetening power as our household sugar. The disadvantage is that the dough becomes more liquid. You can easily compensate for this either by reducing all liquid quantities by about 1/5 or by using more baking powder. Xylitol and erythritol are also very suitable for baking. Xylitol is also called birch sugar, it has the same sweetening power and also has about 40% fewer calories than normal household sugar. Erythritol has about 70% of the sweetening power but is completely calorie-free. Stevia is not very suitable for baking, because there are many different manufacturers who mix other substances into it. Therefore the pastry can taste too sweet. With Stevia, you have to try a lot to get the desired taste. Stevia is available in liquid or powder form and is also calorie-free.

Vegan Baking

If you want to bake vegan, you have to switch to alternatives. The conventional milk can be replaced with almond or rice milk. The almond milk is especially suitable for nut and caramel pastries. Rice milk is tasteless and can be used universally. To replace buttermilk, you should add 1/10 of apple vinegar to the vegetable milk. Soy milk is rather not suitable for baking, as the taste is very unique. If you like cream, you can easily replace it with almond, oat, rice or soy cream. Cream cheese, quark and yogurt can be replaced with vegan substitutes. Eggs can easily be replaced with applesauce or bananas. You can replace an egg with ½ crushed and ripe banana. Also 3 tablespoons (75 to 80 grams) of applesauce will do. When using banana, it is recommended to choose a pastry where banana taste matches. If you use apple puree, you should reduce the other liquid ingredients. For muffins the apple sauce substitute is very suitable. Note that applesauce and banana substitute can only replace 3 eggs, otherwise you can taste the egg substitute too much. Butter and gelatine can also be easily replaced. For gelatine you can use vegetable alternatives like agar or pectin. For butter you can also use vegetable margarine. Please note that it does not contain yoghurt or whey.

Tips for vegan baking

When baking vegan food, you should make sure that the dry ingredients such as flour, baking powder, sugar and cocoa are mixed together first before adding vegetable milk and margarine. This is important because otherwise the dough will become very firm, as the baking powder starts working immediately. First mix the liquid and dry ingredients in different containers. Then you can add the dry ingredients to the liquid ingredients.

Cupcakes & Muffins Recipes
Pumpkin and spelt muffins

Ingredients for 12 muffins:

70 g pumpkin seeds

500 g spelt flour

1 pck. dry baking yeast (7 g)

½ tsp salt

1 teaspoon sugar

1 asp. ground ginger

1 Msp. ground cinnamon

375 ml lukewarm buttermilk

Preparation:

1. Roast pumpkin seeds in a pan without fat for 2-3 minutes. Put them on a plate and let them cool down. Then grind coarsely in a mixer. Preheat the oven to top/bottom heat 200 degrees.

2. Mix spelt flour, dry baking yeast, salt, sugar, ginger, cinnamon and ground pumpkin seeds in a large mixing bowl. Add buttermilk in portions and knead with the dry ingredients. Knead the dough until it separates from the bowl rim. Remove the dough from the bowl and knead for another 2-3 minutes on a work surface sprinkled with flour.

3. Place paper cups in the recesses of the muffin pan or grease the hollows. Divide the dough into 12 pieces of equal size, place one piece of dough in each muffin pan and press flat a little. Cover with a kitchen towel and let rest for 20 minutes. Bake in the preheated oven for 25-30 minutes. Let the muffins cool down for 10 minutes in the form, take them out and let them cool down completely.

Apple muffins

Ingredients for 6 large muffins:

Some butter, melted, or oil, for greasing

375 g wheat flour

4 teaspoons baking powder

2 tsp cinnamon, ground

1 tsp nutmeg, ground

3 tablespoons fine sugar

155 g butter

3 tablespoons honey

2 eggs

170 ml milk

3 green apples, peeled and cut into small pieces

1 tsp cinnamon, ground, additional

2 tablespoons fine sugar, additionally

Preparation:

1. Preheat the oven to 200 degrees. Grease a 6-piece muffin pan. Sift the flour, baking powder, cinnamon, nutmeg and sugar into a large bowl and press a depression in the middle.

2. Melt butter and honey in a small saucepan at low heat while stirring constantly and stir until smooth. Remove the pot from the stove. Whisk the eggs with milk in a small bowl.

3. Add the butter-honey mixture, the egg mixture and the apple pieces to the dry ingredients in the bowl at once and mix with a metal spoon until they have combined into a dough. Do not stir the dough too long - it should still have lumps.

4. Pour the dough into the muffin pan, filling each well to about three quarters. Sprinkle the sugar mixed with cinnamon on top and bake for 20-25 minutes. Allow the muffins to cool for 10 minutes, then remove from the baking tin and allow to cool completely.

Pear muffins

Ingredients for 6 large muffins:

butter, melted, or oil, for greasing

450 g wheat flour

3 teaspoons baking powder

1 tsp cinnamon, ground

½ tsp nutmeg, ground

115 g brown sugar

400 g pears, peeled, seeded and finely chopped

100 g pecans, roasted and chopped (see note)

2 eggs

375 ml milk

2-3 drops of vanilla aroma

125 g butter, melted

6 whole pecan nuts, for garnishing

Some powdered sugar, to dust

Preparation:

1. Preheat the oven to 210 degrees. Grease a 6-piece muffin pan. Sieve the flour, baking powder, cinnamon and nutmeg into a large bowl, then stir in the sugar, pears and pecans and press a depression in the middle.

2. Whisk the eggs with milk and vanilla flavoring in a bowl and add to the dry ingredients in the bowl. Add butter and mix until a dough is formed. Do not stir the dough too long - it should still have lumps.

3. Pour the dough into the muffin pan so that each well is about three quarters full. Press a pecan nut onto each muffin and bake the muffins for about 30 minutes until a stick pierced in the middle of a muffin remains clean when pulled out. Leave the muffins to cool in the form for 5 minutes, then remove and let them cool down. Dust with sieved powdered sugar before serving.

Note: For roasting, spread the nuts on a baking tray and roast at 180 degrees for 5-7 minutes.

Lemon muffins

Ingredients for 12 muffins:

Some butter, melted, or oil, for greasing

300 g wheat flour

3 teaspoons baking powder

125 g fine sugar

2 tablespoons lemon peel, grated

185 ml buttermilk

2- 3 drops of vanilla aroma

2 eggs, slightly whisked

110 g butter, melted

For the flooring:

20 g soft butter

100 g cream cheese

2 tablespoons powdered sugar

1 tablespoon lemon juice

Lemon peel strips, for garnishing

Preparation:

1. Preheat the oven to 200 degrees. Grease a 12-piece muffin tin. Sift the flour, baking powder and sugar into a large bowl, stir in the lemon zest and make a depression in the middle.

2. Whisk buttermilk, vanilla flavor and eggs in a small bowl. Add the melted butter and the egg mixture to the dry ingredients in the bowl and mix with a metal spoon until you have a dough.

3. Spread the dough in the muffin tin so that each trough is filled about three quarters full. Then bake for 10-12 minutes until a stick, which is pricked in the middle of a muffin, remains clean when pulled out. Allow the muffins to cool in the form for 5 minutes, then remove from the form and allow to cool completely.

4. For the topping, mix butter and cream cheese thoroughly with the electric hand mixer, add powdered sugar and lemon juice and work into a thick creamy mixture. Spread the topping over the completely cooled muffins and garnish with a few strips of lemon zest.

Ginger-Banana Muffins

Ingredients for 12 muffins:

butter, melted, or oil, for greasing

300 g wheat flour

3 teaspoons baking powder

1 teaspoon ginger, ground

115 g brown sugar

75 g candied ginger, finely chopped

60 g butter

2 tablespoons honey

125 ml milk

2 eggs

2 medium ripe bananas, crushed

For the flooring:

125 g soft cream cheese

2 tablespoons powdered sugar

2 tsp lemon peel, finely grated

candied ginger, for garnishing

Preparation:

1. Preheat the oven to 210 degrees. Grease a 12-piece muffin tin. Sift flour together with baking powder and ground ginger into a large bowl, add brown sugar and candied ginger and press a depression in the middle.

2. Put butter and honey in a small pot and let it become liquid at low heat while stirring. Then remove the pot from the stove. Whisk the eggs with milk in a bowl.

3. Add the butter and egg mixture and the bananas to the dry ingredients in the bowl and mix with a metal spoon until you have a dough. Do not stir too long - it should still have lumps. Then put the dough into the muffin pan so that each well is about three quarters full.

4. Bake for 20 minutes until a stick poked into the middle of a muffin remains clean when pulled out. Allow the muffins to cool for 5 minutes, then remove them from the baking tin and allow them to cool completely before placing them on the muffins.

5. For the topping, mix the cream cheese with powdered sugar and grated lemon rind until the mixture is loose and creamy. Spread on the muffins and garnish with some slices of candied ginger.

Blueberry muffins

Ingredients for large muffins:

450 g wheat flour

5 teaspoons baking powder

115 g brown sugar

150 g fresh or frozen blueberries (Note)

2 eggs

250 ml milk

2-3 drops of vanilla aroma

125 g butter, melted

Some powdered sugar, to dust

Preparation:

1. Preheat the oven to 210 degrees. Grease a 6 muffin tin for large muffins with butter/oil. Sieve the flour and baking powder into a large bowl, stir in the sugar and blueberries and press a depression in the middle.

2. Whisk the eggs with milk and vanilla flavoring in a bowl and add to the dry ingredients in the bowl. Add butter and mix with a metal spoon until a dough is formed. Do not stir the dough too long - it should still have lumps.

3. Pour the dough into the muffin pan so that each well is about three quarters full. Bake for 30 minutes until a stick poked into the middle of a muffin remains clean when pulled out. Allow the muffins to cool in the form for 5 minutes, then remove and allow to cool completely. Dust generously with sieved powdered sugar before serving.

Note: Do not thaw frozen blueberries before use, otherwise they will discolor the muffin dough.

Banana Blueberry Muffins

Ingredients for 12 muffins:

1 small organic lemon

200 g wheat flour type 1050

5 tablespoons wheat bran

2 teaspoons baking powder

80 g coconut blossom sugar

1 pinch of salt

150 ml milk (1,5 % fat)

1 egg

2 tablespoons rapeseed oil

2 ripe small bananas (125 g each)

175 g blueberries

Some powdered sugar, to dust

Preparation:

1. Preheat the oven to 200 degrees. Wash the lemon with hot water and grate the peel. Put bran, flour, baking powder, coconut blossom sugar and 1 pinch of salt in a bowl and press a depression in the middle.

2. In a second bowl, stir oil, egg and milk with a whisk until smooth. Pour the egg mixture into the bowl and knead to a smooth dough. Peel the bananas and mash them with a fork. Stir the banana muse into the dough. Wash and sort the blueberries and mix them into the dough.

3. Line the muffin tin with paper cups and spread the dough on the troughs. Bake the muffins for about 30 minutes. Check the cooking status with a wooden stick. Let the muffins cool down for 5 minutes in the form, then take them out and let them cool down completely. Dust generously with sieved powdered sugar before serving.

Raspberry Crumble Muffins

Ingredients for 12 muffins:

butter, melted, for greasing

375 g wheat flour

2 ¼ TL Baking powder

115 g brown sugar

150 g fresh or frozen raspberries

2 eggs

250 ml milk

125 g butter, melted

For the crumble:

50 g wheat flour

30 g butter, cooled and diced

2 tablespoons brown sugar

Preparation:

1. Preheat the oven to 210 degrees. Grease a 12-piece muffin tin with melted butter. Sieve the flour and baking powder into a large bowl, stir in the sugar and raspberries and press a depression in the middle.

2. Whisk the eggs with milk in a small bowl and pour into the bowl together with the butter to the dry ingredients. Stir with a metal spoon until a dough is formed. Pour the dough into the muffin pan so that each well is about three quarters full.

3. For the crumbles, put flour, butter and sugar in a small bowl and rub with your fingertips until a crumbly dough is formed. Sprinkle the crumbles over the muffins and carefully press down.

4. Bake the muffins for 20 minutes. Let the muffins cool down for 5 minutes in the form, then remove them and let them cool down completely.

Kiwi muffins with white chocolate

Ingredients for 12 muffins:

butter, melted for greasing

140 g white chocolate

4 kiwis

250 g flour

1 teaspoon lemon peel untreated

2 teaspoons baking powder

1 egg

75 g sugar

75 ml sunflower oil

250 g natural yoghurt

Flour for dusting

Preparation:

1. Preheat the oven to 180 degrees top and bottom heat. Grease the recess of a muffin tray. Chop the chocolate into small pieces. Peel and quarter the kiwis and cut them into thin slices.

2. Mix flour, lemon leavening and baking powder. Mix egg, sugar, oil and yoghurt. Add the flour mixture and stir until all ingredients are moist. Finally mix in the chocolate and the dusted kiwi slices.

3. Pour the dough into the hollows or paper cups and bake in the preheated oven for 25 minutes. Try the sticks! Leave the muffins to cool in the baking tin for 5 minutes, then remove them and let them cool completely.