rosewater cupcakes (vegan)
- Number of Servings: 16
Ingredients
1/2 c vanilla soy yogurt2/3 c rice milk1/3 c canola oil3/4 c plus 2T sugar2 T rosewater1 c plus 2T all purpose flour2 T cornstarch1/2 t baking powder1/2 t baking soda1/4 t salt1/4 t cardamomrose extract (optional)
preheat oven to 350F
line muffin tins
whisk together yogurt, soy milk, oil, sugar, and rosewater. add rose extract if using it.
sift in flour, cornstarch, baking soda, baking powder, cardamom, and salt. Mix wel.
fill cupcake liners 2/3 full. bake 20-22 minutes. allow to cool before icing.
Number of Servings: 16
Recipe submitted by SparkPeople user MARTYGREENE.
line muffin tins
whisk together yogurt, soy milk, oil, sugar, and rosewater. add rose extract if using it.
sift in flour, cornstarch, baking soda, baking powder, cardamom, and salt. Mix wel.
fill cupcake liners 2/3 full. bake 20-22 minutes. allow to cool before icing.
Number of Servings: 16
Recipe submitted by SparkPeople user MARTYGREENE.
Nutritional Info Amount Per Serving
- Calories: 119.8
- Total Fat: 4.4 g
- Cholesterol: 0.0 mg
- Sodium: 99.5 mg
- Total Carbs: 19.2 g
- Dietary Fiber: 0.3 g
- Protein: 1.1 g
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