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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 75.3
  • Total Fat: 0.6 g
  • Cholesterol: 0.0 mg
  • Sodium: 289.7 mg
  • Total Carbs: 16.9 g
  • Dietary Fiber: 1.5 g
  • Protein: 1.8 g

View full nutritional breakdown of MAKEOVER: Sexy Low-Fat Vegan Vanilla Cupcakes (by GHOULSNAP) calories by ingredient
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MAKEOVER: Sexy Low-Fat Vegan Vanilla Cupcakes (by GHOULSNAP)

Submitted by: GHOULSNAP

View the original recipe for Sexy Low-Fat Vegan Vanilla Cupcakes

Introduction

from Vegan Cupcakes Take Over the World
by Isa Chandra Moskowitz & Terry Hope Romero
from Vegan Cupcakes Take Over the World
by Isa Chandra Moskowitz & Terry Hope Romero

Number of Servings: 12

Ingredients

    1/2 cup vanilla soy yogurt
    2/3 cup fat free vanilla or plain soy milk
    1/4 cup unsweetened applesauce
    3 tbl canola oil
    3/4 cup granulated sugar
    1 1/2 tsp vanilla extract
    1 1/4 cup all-purpose flour
    2 tbl cornstarch
    3/4 tsp baking powder
    1/2 tsp baking soda
    1/4 teaspoon salt

    10 oz of raspberry spreadable fruit for topping

Directions

Preheat oven to 350 and line a muffin pan with cupcake liners

In a large bowl, whisk together yogurt, soy milk, applesauce, oil, sugar and, vanilla. Sift in flour, cornstarch, baking powder, baking soda, and salt, and mix.

Fill the cupcake liners three-quarters full. Bake 22 to 24 minutes until a knife or toothpick inserted through the center of one comes out clean. Transfer to a cooling rack to cool completely.

Spread cupcake with a few thin layers of spreadable fruit at room temperature. Neatly and evenly spread the layers for the most attractive appearance. Spoon a small circle of Skinny Confectioners' Icing on top of the jam, decorate with fresh fruit and carefully drizzle tops of berries with more icing.

Skinny Confectioners' Icing is a separate recipe.

Makes 12 awesome cupcakes






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