Sexy Low-Fat Vegan Vanilla Cupcakes

Healthier_Me

1/2 cup vanilla soy yogurt
2/3 cup fat free vanilla or plain soy milk
1/4 cup unsweetened applesauce
3 tbl canola oil
3/4 cup granulated sugar
1 1/2 tsp vanilla extract
1 1/4 cup all-purpose flour
2 tbl cornstarch
3/4 tsp baking powder
1/2 tsp baking soda
1/4 teaspoon salt

10 oz of raspberry spreadable fruit for topping


Directions
Preheat oven to 350 and line a muffin pan with cupcake liners
In a large bowl, whisk together yogurt, soy milk, applesauce, oil, sugar and, vanilla. Sift in flour, cornstarch, baking powder, baking soda, and salt, and mix.
Fill the 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.
Spread cupcake with a few thin layers of spreadable fruit at room temperature. Neatly and evenly spread the layers for the most attractive appearance. Spoon a small circle of Skinny Confectioners' Icing on top of the jam, decorate with fresh fruit and carefully drizzle tops of berries with more icing.
Skinny Confectioners' Icing is a separate recipe.

Makes 12 awesome cupcakes

Number of Servings: 12

Recipe submitted by SparkPeople user EATMYVEGGIES.
Number of Servings: 12

Calories 171.2

Total Fat 3.8 g

Saturated Fat 0.3 g

Polyunsaturated Fat 1.1 g

Monounsaturated Fat 2.1 g

Cholesterol 0.0 mg

Sodium 284.2 mg

Potassium 31.1 mg

Total Carbohydrate 31.8 g

Dietary Fiber 0.5 g

Sugars 20.0 g

Protein 1.9 g


Vitamin A 0.6 %

Vitamin B-12 0.0 %

Vitamin B-6 0.4 %

Vitamin C 0.1 %

Vitamin D 1.4 %

Vitamin E 3.7 %

Calcium 6.3 %

Copper 1.1 %

Folate 0.9 %

Iron 2.0 %

Magnesium 1.4 %

Manganese 4.8 %

Niacin 0.9 %

Pantothenic Acid 0.6 %

Phosphorus 2.9 %

Riboflavin 1.9 %

Selenium 6.5 %

Thiamin 1.1 %

Zinc 0.6 %

Healthier_Me

1/2 cup vanilla soy yogurt
2/3 cup fat free vanilla or plain soy milk
1/4 cup unsweetened applesauce
3 tbl canola oil
3/4 cup granulated sugar
1 1/2 tsp vanilla extract
1 1/4 cup all-purpose flour
2 tbl cornstarch
3/4 tsp baking powder
1/2 tsp baking soda
1/4 teaspoon salt

10 oz of raspberry spreadable fruit for topping


Directions
Preheat oven to 350 and line a muffin pan with cupcake liners
In a large bowl, whisk together yogurt, soy milk, applesauce, oil, sugar and, vanilla. Sift in flour, cornstarch, baking powder, baking soda, and salt, and mix.
Fill the 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.
Spread cupcake with a few thin layers of spreadable fruit at room temperature. Neatly and evenly spread the layers for the most attractive appearance. Spoon a small circle of Skinny Confectioners' Icing on top of the jam, decorate with fresh fruit and carefully drizzle tops of berries with more icing.
Skinny Confectioners' Icing is a separate recipe.

Makes 12 awesome cupcakes

Number of Servings: 12

Recipe submitted by SparkPeople user EATMYVEGGIES.
Number of Servings: 12

Calories 171.2

Total Fat 3.8 g

Saturated Fat 0.3 g

Polyunsaturated Fat 1.1 g

Monounsaturated Fat 2.1 g

Cholesterol 0.0 mg

Sodium 284.2 mg

Potassium 31.1 mg

Total Carbohydrate 31.8 g

Dietary Fiber 0.5 g

Sugars 20.0 g

Protein 1.9 g


Vitamin A 0.6 %

Vitamin B-12 0.0 %

Vitamin B-6 0.4 %

Vitamin C 0.1 %

Vitamin D 1.4 %

Vitamin E 3.7 %

Calcium 6.3 %

Copper 1.1 %

Folate 0.9 %

Iron 2.0 %

Magnesium 1.4 %

Manganese 4.8 %

Niacin 0.9 %

Pantothenic Acid 0.6 %

Phosphorus 2.9 %

Riboflavin 1.9 %

Selenium 6.5 %

Thiamin 1.1 %

Zinc 0.6 %