rosewater cupcakes (vegan)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 16
- 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
View full nutritional breakdown of rosewater cupcakes (vegan) calories by ingredient
Number of Servings: 16
Ingredients
-
1/2 c vanilla soy yogurt
2/3 c rice milk
1/3 c canola oil
3/4 c plus 2T sugar
2 T rosewater
1 c plus 2T all purpose flour
2 T cornstarch
1/2 t baking powder
1/2 t baking soda
1/4 t salt
1/4 t cardamom
rose extract (optional)
Directions
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.