Something special for Easter – yeast Easter cupcakes with almonds and apricot. Dried fruit, almonds and yeast cupcakes – combination that brings back childhood memories. Vegan, delicious Easter dessert for the entire family! You can’t say no to them!
Ingredients (about 15 cupcakes):
25 g fresh yeast
0.5 cup warm vanilla plant based milk (we used soy vanilla)
pinch of salt
1/2 cup brown sugar
2 tbsp canola oil
grated rind of 1 orange
fresh juice of 1 orange
2 cups wheat flour (we used flour type 650) + 4-5 tbsp
5-6 dried apricots
2 tbsp almond flakes
Powdered sugar, icing sugar, chocolate frosting, dried fruit etc. for decoration
Transfer the yeast to the bowl and combine with warm milk and sugar. Mix and leave to prove. Then add sifted flour, salt, grated rind of orange, orange juice and oil and start kneading the dough. Chop the apricots finely, crush the almond flakes. Add the apricots and almond flakes to the dough and knead again. If necessary, add some more flour (about 4-5 tbsp). Knead the dough until it’s smooth and firm, and is no longer sticky. Then cover the dough and leave in warm place for at least 1 hour. Prepare the mini teacake tin (we used silicone so there was no need to grease them). Divide the dough into 15 even parts. Roll out each part and transfer to the mini tin. Preheat the oven to 170 degrees C. Leave the prepare cupcakes in a warm place for about 30 minutes. Bake the cupcakes for about 20-25 minutes. Leave on a wire rack to cool. Allow them to cool before taking them out of the tin. Decorate with powdered sugar, icing sugar, chocolate frosting, nuts, dried fruit etc. Enjoy!