Vegan Strawberry cupcakes
- Number of Servings: 12
Ingredients
All purpose flour/Maida: 1 1/2 cupsBaking powder: 2 tspSalt: 1/2 tspStrawberry puree: 1 1/2 cups(I washed around 12 to 15 strawberries, cut into two pieces and pureed in a mixer.)Canola oil: 1/3 cup(I used sunflower refined oil)Granulated sugar: 2/3 cup(I added around 1/2 cup more as the strawberries were a bit tart)Vanilla extract/essence: 1 tsp
Serving Size: 12 cupcakes
1. Pre heat the oven to 170 degree C and place paper liners in the muffin tin or grease the tin with oil.
2. Sift flour, baking powder and salt and keep aside.
3. In another large bowl, beat together the puree, oil, sugar and vainlla until well mixed.(I did this with electric mixer)
4. Add the flour mixture to the wet mixture and mix until the batter is smooth.(Do not over mix)
5. Pour a ladleful of batter into the muffin tin.
6. Place the tin in the oven and bake for 25 minutes or until a tooth pick inserted in the centre comes out clean.
Number of Servings: 12
Recipe submitted by SparkPeople user MANCINIJ.
1. Pre heat the oven to 170 degree C and place paper liners in the muffin tin or grease the tin with oil.
2. Sift flour, baking powder and salt and keep aside.
3. In another large bowl, beat together the puree, oil, sugar and vainlla until well mixed.(I did this with electric mixer)
4. Add the flour mixture to the wet mixture and mix until the batter is smooth.(Do not over mix)
5. Pour a ladleful of batter into the muffin tin.
6. Place the tin in the oven and bake for 25 minutes or until a tooth pick inserted in the centre comes out clean.
Number of Servings: 12
Recipe submitted by SparkPeople user MANCINIJ.
Nutritional Info Amount Per Serving
- Calories: 162.6
- Total Fat: 6.3 g
- Cholesterol: 0.0 mg
- Sodium: 275.8 mg
- Total Carbs: 25.2 g
- Dietary Fiber: 1.1 g
- Protein: 1.8 g
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