Fat Free Vegan Cupcakes with Fat Free FROSTING


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member ratings
Nutritional Info
  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 196.9
  • Total Fat: 11.8 g
  • Cholesterol: 0.0 mg
  • Sodium: 18.1 mg
  • Total Carbs: 46.7 g
  • Dietary Fiber: 28.6 g
  • Protein: 16.9 g

View full nutritional breakdown of Fat Free Vegan Cupcakes with Fat Free FROSTING calories by ingredient


Introduction

This is from a great comfort foods website and from one of my favorite recipe goddesses, www.carolscomfortfoods.com and the recipe is from Demetria Clark This is from a great comfort foods website and from one of my favorite recipe goddesses, www.carolscomfortfoods.com and the recipe is from Demetria Clark
Number of Servings: 1

Ingredients

    All Fat Free Recipes have no added fat.

    Some of the ingredients may have naturally occurring fats.

    Serving Size : 10

    1 cup applesauce
    1 1/2 cups sugar (vegan, raw, your choice)
    1 3/4 cups water
    1 tablespoon vanilla extract
    2 cups unbleached flour
    1 cup whole wheat flour
    1 teaspoon salt
    1 teaspoon baking soda
    2 teaspoons baking powder

    Preheat oven to 350 degrees
    Blend the applesauce with the sugar creaming together. Add the flour and the rest of the ingredients. Make sure they are all blended well. The mixture should be smooth and pourable, but still thick.
    Depending on the type of flours used you may need to add more water or a tablespoon more flour.
    Pour into lined muffin tins, fill 3/4 of the way, and bake for 15-20 minutes, check using a toothpick or fine knife.
    Allow the cupcakes to cool in the pans for 5 minutes, then remove cupcakes from the pan and place on a wire rack. Let the cupcakes cool completely before frosting.

    >Frosting
    Fat Free Chocolate Fudge Frosting
    1.5 Bananas- Blend until Smooth
    2-5 tsp. Fat Free Spelt or Soy Milk
    1 cup Evaporated Cane Juice or Vegan Powdered Sugar
    1/2 cup Cocoa Powder
    1 tsp. Vanilla Extract
    1 tbsp. white flour
    Blend all Together until smooth.
    Mix in cocoa powder.
    If the mixture is too dry add a tsp. “milk” and mix in well.
    If the mixture is too wet add a tablespoon of cocoa powder.

    Chcocolate Mint Version
    Add 2-3 drops Peppermint Essential Oil

    Chocolate Orange
    Use orange juice instead of “milk”.

    Spelt milk is a wonderful addition to your pantry. I love it and find it better to use than Rice or Soy milk. It isn’t as sweet.

    This is a fudgy frosting and so yummy.
    ©Demetria Clark 2008

Directions



Number of Servings: 1

Recipe submitted by SparkPeople user SWISSMISSNOT.

Member Ratings For This Recipe


  •  no profile photo

    Good
    I made the recipe as written and it turned out nicely, more of a muffin than a cupcake though. In fact, I like them so well I think I will use this recipe for blueberry muffins from now on. - 2/4/10


  • no profile photo


    Looks like ingredients weren't entered properly. A cupcake with 17 grams of protein? Yeah right. None of the ingredients stack up and cocoa powder was the only ingredient that appeared to have been entered under 'Ingredient Details.' Nutrition info suspect. Would not make. - 6/18/08

    Reply from MAMATRIED (6/18/08)
    I didn't enter them all. I guess I did it wrong, sorry. I will see how I go about editing it.
    http://recipes.sparkpeople.com/recipe-de
    tail.asp?recipe=328167 is the new link.
    I can't do the frosting because some of the ingredients aren't listed.
    As you can see though the cupcakes are vegan no fat