Low-Fat Vegan Berry Cupcakes
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 175.4
- Total Fat: 4.4 g
- Cholesterol: 0.0 mg
- Sodium: 25.0 mg
- Total Carbs: 33.8 g
- Dietary Fiber: 1.3 g
- Protein: 1.5 g
View full nutritional breakdown of Low-Fat Vegan Berry Cupcakes calories by ingredient
Introduction
Cupcakes around 180 calories each. Not too bad. Cupcakes around 180 calories each. Not too bad.Number of Servings: 12
Ingredients
-
.5 cup soy yogurt
2/3 cup soy milk
1/4 cup applesauce
3 tablespoons canola oil
3/4 cup sugar
1.5 teaspoons vanilla extract
1.25 cup cake flour
2 tablespoons cornstarch
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
Icing:
1 cup powdered sugar
3 teaspoons soy milk
1/2 cup spreadable fruit
1 cup fresh fruit
Directions
In a large bowl mix yogurt, soy milk, applesauce, oil, sugar and vanilla. Sift in flour, 2 tablespoons corn starch, 3/4 teaspoon baking powder, 1/2 teaspoon baking soda, 1/4 teaspoon salt and mix by hand. Do not overmix. Fill cupcake liners and bake 22 minutes at 350.
When cool, top with spreadable fruit.
Icing: Mix powdered sugar with soy milk until a thick "batter." Drizzle over the top of the cupcakes. Add raspberries to the top of the fruit, drizzle more powdered sugar mix.
Makes 12.
When cool, top with spreadable fruit.
Icing: Mix powdered sugar with soy milk until a thick "batter." Drizzle over the top of the cupcakes. Add raspberries to the top of the fruit, drizzle more powdered sugar mix.
Makes 12.
Member Ratings For This Recipe
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LOISSWEAT
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PUDLECRAZY
