Sexy Low-Fat Vegan Vanilla Cupcakes with Fresh Berries |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Taken from Vegan Cupcakes Will Take Over the World, which is coincidentally one of the best cookbooks... ever. Ingredients:
for the cupcakes |
4 ounces vanilla soy yogurt |
5 ounces vanilla soy milk |
1/4 cup applesauce |
3 tablespoons canola oil |
3/4 cup granulated sugar |
1 1/2 teaspoons vanilla extract |
1 1/4 cup all-purpose flour |
2 tablespoons cornstarch |
3/4 teaspoon baking powder |
1/2 teaspoon baking soda |
1/4 teaspoon salt |
for the skinny confectioners' icing |
1 cup confectioner's sugar , sifted |
2 tablespoons soy milk |
other toppings |
1/2 cup raspberry preserves |
1 cup raspberries |
Directions:
1. To make the cupcakes:
2. Preheat oven to 350 degrees and line a muffin pan with cupcake liners.
3. In a large bowl, whisk together yogurt, soy milk, applesauce, oil, sugar, and vanilla. Sift in flour, cornstarch, baking powder, baking soda, and salt. Mix.
4. Fill cupcake liners three-quarters full. Bake 22 to 24 minutes, until a knife or toothpick inserted through the center of one comes out clean. Transfer to a cooling rack to cool completely.
5. To make the icing:
6. Mix confectioners' sugar with soy milk, either with a fork or a small whisk. Mixture will resemble a very thick paste or batter. Carefully dribble in soy milk, one teaspoon at a time, till the mixture resembles a thin cake batter, adjusting additional soy milk by either less or more teaspoons till desired consistency is reached. If too watery, add in more confectioners sugar by the teaspoon.
7. To assemble:
8. Spread top of cupcake with a few thin layers of spreadable fruit at room temperature. Neatly and evenly spread the layers for the most attractive appearence. Spoon a small circle of Skinny Confectioners' Icing on top of jam, decorate with fresh fruit, and carefully drizzle tops of berries with more icing.
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