Sexy Low-Fat Vegan Vanilla Cupcakes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1/2 cup vanilla soy yogurt2/3 cup fat free vanilla or plain soy milk1/4 cup unsweetened applesauce3 tbl canola oil3/4 cup granulated sugar1 1/2 tsp vanilla extract1 1/4 cup all-purpose flour2 tbl cornstarch3/4 tsp baking powder1/2 tsp baking soda1/4 teaspoon salt10 oz of raspberry spreadable fruit for topping
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
Number of Servings: 12
Recipe submitted by SparkPeople user EATMYVEGGIES.
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
Number of Servings: 12
Recipe submitted by SparkPeople user EATMYVEGGIES.
Nutritional Info Amount Per Serving
- Calories: 171.4
- Total Fat: 3.8 g
- Cholesterol: 0.0 mg
- Sodium: 284.2 mg
- Total Carbs: 31.8 g
- Dietary Fiber: 0.5 g
- Protein: 1.9 g
Member Reviews
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SBINCALI
I can't have soy any suggestions for a vegan replacement of the yogurt? - 5/12/08
Reply from (6/17/08)
There is a rice based yogurt, it'd probably be the easiest although I think it's thinner than soy yogurt so you might want to back off the liquids. Barring that, I think the yogurt is an egg replacer so you can always try what you normally use for egg replacing but I have no idea how it end up.
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ASJMTJ6
sounds good, but had a couple of questions. Is the oil mentioned in the directions supposed to be there or not? Can I sub skim milk for the soy milk, and how do I make plain yogurt into vanilla yogurt? - 5/7/08
Reply from (6/17/08)
I fixed the oil, thanks for noticing. Vanilla yogurt is a flavor you can buy alongside plain yogurt. Otherwise you'd have to add vanilla to your plain. Skim milk is thinner than soy milk and may affect the texture but you probably can. I haven't tried that as I'm vegan.