Berry Streusel Cupcakes from "Whole Grain Vegan Baking " modified

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Nutritional Info
  • Servings Per Recipe: 10
  • 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

View full nutritional breakdown of Berry Streusel Cupcakes from "Whole Grain Vegan Baking " modified calories by ingredient


Introduction

Original recipe Whole Grain Vegan Baking by celine steen and tamasin noyes Original recipe Whole Grain Vegan Baking by celine steen and tamasin noyes
Number of Servings: 10

Ingredients

    For Streusel:
    2 TBLS Bob’s Red Mill 100% Stone Ground Whole Wheat Pastry Flour
    6 TBLS Bob's Red Mill Almond Meal/Flour (1/4 cup is 28g)
    1/4 cup Sucanat
    1 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)

Directions

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.

TAGS:  Snacks |