Die deutsche Übersetzung findet ihr unter dem englischen Rezept!
Ok, maybe the "cupcake" part in "Bienenstich Cupcakes" is not quite "traditionally German" - but the rest most certainly is. ("Bienenstich" translates to "bee sting". Legend has it that two baker's apprentices threw bee hives at attackers who were trying to take over a town in the 15th century. The cake is said to have been baked in order to properly celebrate the prevention of the attack.)
My friend Sarah over at Café Mousebear/Krümelküche made the best vegan cupcake version of the Bienenstich I've ever eaten and finally shared the recipe. I made some slight changes to her recipe and here it is!
Ingredients for 12 cupcakes:
- 210g of flour (I used regular wheat flour)
- 110g of raw cane sugar
- 80g of canola oil
- 75ml of sparkling water
- 100g of soy milk for the cupcake
- 250g of soy milk to the cream
- 1/2 a pack of baking powder (around 7g)
- a dash of salt
- 1 tea spoon of vanillin sugar (or a few drops of vanilla flavoring)
- 1/2 pack of vanilla custard powder
- 130g of margarine (I used Alsan)
- 100g of flaked almonds
- 2 table spoons of maple syrup or agave syrup
