Mini Vegan Cupcakes

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Nutritional Info
  • Servings Per Recipe: 32
  • Amount Per Serving
  • Calories: 36.9
  • Total Fat: 0.2 g
  • Cholesterol: 0.0 mg
  • Sodium: 59.1 mg
  • Total Carbs: 8.6 g
  • Dietary Fiber: 0.5 g
  • Protein: 0.8 g

View full nutritional breakdown of Mini Vegan Cupcakes calories by ingredient
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Number of Servings: 32

Ingredients

    Cocoa, dry powder, unsweetened, .33 cup (remove)
    *Musselman's Home Style Natural Unsweetened Apple Sauce, 0.5 cup (remove)
    *Light Silk Soy Milk Plain, 1 cup (remove)
    *Apple Cider Vinegar, .33 tbsp (remove)
    *Flour, white, 1 cup (remove)
    Baking Soda, .75 tsp (remove)
    Baking Powder, .5 tsp (remove)
    Salt, .25 tsp (remove)
    *Light Brown Sugar, 36 tsp (remove)
    Vanilla Extract, 1 tsp (remove)

Directions

Preheat the oven to 350 degrees F. Line a standard 12 cup muffin tin with paper liners. Spritz them lightly with nonstick cooking spray.

In a small bowl, stir together milk and vinegar. Set aside.

In a medium bowl, whisk flour, cocoa powder, baking soda, baking powder and salt. Set aside.

In a large bowl, combine brown sugar, applesauce, and vanilla. Pour in the now curdled milk and mix all ingredients well.

Stir in dry ingredients until just combined. The batter will be thin and wet, similar to a runny pancake batter. Divide it evenly among the prepared muffin cups. Bake for about 18 minutes, until a toothpick inserted in the center of one comes out clean. Let cool for 10 minutes on a wire rack before removing to cool completely.

Serving Size: 32 mini cupcakes

Number of Servings: 32

Recipe submitted by SparkPeople user LENNIEJANE.

TAGS:  Desserts |

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