Low cal vegan cupcakesSubmitted by: AFRICAPARISH
Baking Powder, 3 tsp
Baking Soda, 3 tsp
Salt, .5 tsp
Cinnamon, ground, 1 tbsp
Ginger, ground, .5 tsp
Pepper, black, .5 tsp
Vanilla Extract, 1 tsp
Splenda Granular, 1.25 cup
Applesauce, unsweetened, 1 cup
Ener-G Egg-Free Egg Replacer, 6 tsp
Pumpkin, canned, without salt, 15 oz can
Nutmeg, ground, .5 tsp
Fiber One Cereal, 0.75 cup
*Whole Wheat Flour, 1.25 cup
Mori-Nu, Tofu, silken, lite firm, 1 pound
*Lemon Juice, 1 fl oz
SweetLeaf Stevia Plus, 2 servings
Motts Natural Unsweetened Applesauce (no sugar added), 1/2 cup
tofu, mixed with lemon juice, stevia with fiber, and applesauce, mixed in a blender or food processor and chilled.
Nutrition information includes frosting. Lower without it, but both with and without frosting is 1 WW point a cupcake.
Number of Servings: 18
Recipe submitted by SparkPeople user AFRICAPARISH.