sexy low-fat vanilla cupcakes with fresh berries
another member in this community was asking about cupcakes that were lower in fat/calories, so i typed this up for her and thought i may as well share! it's from vegan cupcakes take over the world - enjoy!
sexy low-fat vanilla cupcakes with fresh berries
makes 12 cupcakes
from: vegan cupcakes take over the world
you might think there's no way in hell you could possibly get any sexier with all the cupcake baking you've been up to by now, but sometimes you just need to fit into that particular pair of pants that makes you feel sexy...but you're not willing to give up cupcakes. correction, there's no way in freakin' hell you're putting down those cupcakes. now you don't have to, thanks to these vanilla-scented gems.
ingredients
for the cupcakes:
1/2 cup vanilla soy yogurt
2/3 cup vanilla or plain low-fat or fat-free soy milk
1/4 cup applesauce
3 tablespoons canola oil
1/4 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 confectioners' sugar, sifted
1 to 3 teaspoons of low-fat/fat-free soy milk
1/2 cup seedless, smooth spreadable fruit or other preserves
1 cup fresh fruit or berries, washed, patted dry and thinly sliced if necessary
directions
to make cupcakes:
1. preheat oven to 350ºF and line a muffin pan with cupcake liners.
2. 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.
3. 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.
to make the icing:
1. mix confectioners' sugar with soy milk or syrup, either with a fork or a small whisk. mixture will resemble a very thick baste or batter. carefully dribble in remaining soy milk, one teaspoon at a time, till 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.
to assemble:
1. 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 appearance. 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. ♥
sexy low-fat vanilla cupcakes with fresh berries
makes 12 cupcakes
from: vegan cupcakes take over the world
you might think there's no way in hell you could possibly get any sexier with all the cupcake baking you've been up to by now, but sometimes you just need to fit into that particular pair of pants that makes you feel sexy...but you're not willing to give up cupcakes. correction, there's no way in freakin' hell you're putting down those cupcakes. now you don't have to, thanks to these vanilla-scented gems.
ingredients
for the cupcakes:
1/2 cup vanilla soy yogurt
2/3 cup vanilla or plain low-fat or fat-free soy milk
1/4 cup applesauce
3 tablespoons canola oil
1/4 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 confectioners' sugar, sifted
1 to 3 teaspoons of low-fat/fat-free soy milk
1/2 cup seedless, smooth spreadable fruit or other preserves
1 cup fresh fruit or berries, washed, patted dry and thinly sliced if necessary
directions
to make cupcakes:
1. preheat oven to 350ºF and line a muffin pan with cupcake liners.
2. 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.
3. 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.
to make the icing:
1. mix confectioners' sugar with soy milk or syrup, either with a fork or a small whisk. mixture will resemble a very thick baste or batter. carefully dribble in remaining soy milk, one teaspoon at a time, till 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.
to assemble:
1. 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 appearance. 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. ♥