Berry Streusel Cupcakes from "Whole Grain Vegan Baking " modified
- Number of Servings: 10
Ingredients
For Streusel:2 TBLS Bob’s Red Mill 100% Stone Ground Whole Wheat Pastry Flour6 TBLS Bob's Red Mill Almond Meal/Flour (1/4 cup is 28g) 1/4 cup Sucanat1 tsp Ground Cinamon 2 TBLS Milk Whole Vitamin D For cupcakes:2 tbsp Butter, unsalted 5 TBLSOrganic Sucanat 1/4 cup Cabot Low Fat Greek Yogurt Plain 1 tbsp Vanilla Extract 1/2 cup Milk Whole Vitamin D 1 1/4 cup Bob's Red Mill 100% Stone Ground Whole Wheat Pastry Flour 1 tsp Baking Powder 1/4 tsp Diamond Crystal - Kosher Salt 8 tbsp Sainsbury’s Raspberry Coulis( I made my own coulis by mixing together 1 lb frozen raspberries, 2 TBLS maple syrup, 2 TBLS lemon juice, and 1 TBLS clear jel)
mix streusel ingredients together until crumbly
Mix wet ingredients together (not the coulis). Mix dry ingredients. Then combine. Place 1 TBLS cupcake mixture in cupcake liner ( I used silicone cupcake cups). Place 1 TBLS raspberry coulis on cupcake batter and lightly stir. Place 2 tsps streusel on top. Bake at 375 for 15-20 minutes.
Serving Size: 10 cupcakes
Number of Servings: 10
Recipe submitted by SparkPeople user CHOCCHIP50.
Mix wet ingredients together (not the coulis). Mix dry ingredients. Then combine. Place 1 TBLS cupcake mixture in cupcake liner ( I used silicone cupcake cups). Place 1 TBLS raspberry coulis on cupcake batter and lightly stir. Place 2 tsps streusel on top. Bake at 375 for 15-20 minutes.
Serving Size: 10 cupcakes
Number of Servings: 10
Recipe submitted by SparkPeople user CHOCCHIP50.
Nutritional Info Amount Per Serving
- Calories: 180.1
- Total Fat: 5.6 g
- Cholesterol: 9.3 mg
- Sodium: 88.2 mg
- Total Carbs: 29.3 g
- Dietary Fiber: 3.2 g
- Protein: 4.0 g
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