 |
Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 1 |
|
This is a great, versatile recipe. Try subbing the lemon for lime and the blueberries for strawberries... or orange and raspberry... or any other combination you can think of! I like to frost with a simple vanilla buttercream, but a fruit-flavored icing (with lemon extract instead of vanilla, for example) would probably be great, too! Ingredients:
1/2 cup earth balance butter substitute |
1 cup sugar |
2/3 cup applesauce |
1 1/2 cups flour |
1/4 teaspoon baking soda |
1/4 teaspoon salt |
1/2 cup soymilk |
1 tablespoon lemon zest |
1 tablespoon lemon juice |
1 cup fresh blueberries |
Directions:
1. Preheat oven to 350*F. Blend the butter substitute, sugar, and applesauce together until creamy.
2. Mix the flour, baking soda, and salt together in a separate bowl. Add dry mixture to the butter mixture, a little at a time, alternating with the soy milk.
3. Add the lemon zest and lemon juice. Add blueberries and hand stir until evenly distributed through the batter.
4. Fill lined or greased cupcake tins 3/4 full. Bake for 20 minutes or until a toothpick inserted into the center comes out clean.
|
|