Food recipes
Low-Fat Vegan Cupcakes
Low-Fat Vegan Cupcakes Ingredients: yogurt, greek, plain, nonfat soymilk, original and vanilla, unfortified applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity) oil, canola sugars, gr...
Low-Fat Vegan Cupcakes
Ingredients:
yogurt, greek, plain, nonfat
soymilk, original and vanilla, unfortified
applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)
oil, canola
sugars, granulated
vanilla extract
wheat flour, white, all-purpose, unenriched
cornstarch
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table
Directions:
Whisk together the yogurt, soy milk, applesauce, oil, sugar, and vanilla.
Sift the remaining ingredients together, and then slowly mix into the whisked wet ingredients.
Mix well.
Fill cupcakes 3/4 full and bake for 22-25 minutes at 350 degrees.
Frost or glaze however you like!
Ingredients:
yogurt, greek, plain, nonfat
soymilk, original and vanilla, unfortified
applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)
oil, canola
sugars, granulated
vanilla extract
wheat flour, white, all-purpose, unenriched
cornstarch
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table
Directions:
Whisk together the yogurt, soy milk, applesauce, oil, sugar, and vanilla.
Sift the remaining ingredients together, and then slowly mix into the whisked wet ingredients.
Mix well.
Fill cupcakes 3/4 full and bake for 22-25 minutes at 350 degrees.
Frost or glaze however you like!