Low cal vegan cupcakes
- Number of Servings: 18
Ingredients
Cake batterBaking Powder, 3 tspBaking 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 cupEner-G Egg-Free Egg Replacer, 6 tsp Pumpkin, canned, without salt, 15 oz canNutmeg, ground, .5 tspFiber One Cereal, 0.75 cup*Whole Wheat Flour, 1.25 cup FrostingMori-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
Preheat oven to 350. Blend the dry ingredients and the spices. Separately, blend the wet ingredients. Fill 18 cupcake papers and spray them with a nonstick spray. Add the wets to the dry ingredients, taking care not to overmix. Ladle into the papers and bake 20 minutes.
Frost with:
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.
Frost with:
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.
Nutritional Info Amount Per Serving
- Calories: 70.8
- Total Fat: 0.5 g
- Cholesterol: 0.0 mg
- Sodium: 390.5 mg
- Total Carbs: 13.9 g
- Dietary Fiber: 3.4 g
- Protein: 3.2 g
Member Reviews