Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 178.9
- Total Fat: 4.5 g
- Cholesterol: 0.0 mg
- Sodium: 27.5 mg
- Total Carbs: 34.1 g
- Dietary Fiber: 1.4 g
- Protein: 1.9 g
View full nutritional breakdown of Low fat, low cal cupcakes: Vegan calories by ingredient
Low fat, low cal cupcakes: Vegan
Submitted by: SISTERMARYERIS
Introduction
Cupcakes around 180 calories each. Not too bad. Cupcakes around 180 calories each. Not too bad.Number of Servings: 12
Ingredients
-
.5 cup soy yogurt
2/3 cup soy milk
1/4 cup applesauce
3 tablespoons canola oil
3/4 cup sugar
1.5 teaspoons vanilla extract
1.25 cup cake flour
2 tablespoons cornstarch
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
Icing:
1 cup powdered sugar
3 teaspoons soy milk
1/2 cup spreadable fruit
1 cup fresh fruit
Directions
In a large bowl mix yogurt, soy milk, applesauce, oil, sugar and vanilla. Sift in flour, 2 tablespoons corn starch, 3/4 teaspoon baking powder, 1/2 teaspoon baking soda, 1/4 teaspoon salt and mix by hand. Do not overmix. Fill cupcake liners and bake 22 minutes at 350.
When cool, top with spreadable fruit.
Icing: Mix powdered sugar with soy milk until a thick "batter." Drizzle over the top of the cupcakes. Add raspberries to the top of the fruit, drizzle more powdered sugar mix.
Makes 12.
Number of Servings: 12
Recipe submitted by SparkPeople user SISTERMARYERIS.
When cool, top with spreadable fruit.
Icing: Mix powdered sugar with soy milk until a thick "batter." Drizzle over the top of the cupcakes. Add raspberries to the top of the fruit, drizzle more powdered sugar mix.
Makes 12.
Number of Servings: 12
Recipe submitted by SparkPeople user SISTERMARYERIS.
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