Food recipes
Vegan Pecan Pie Cupcakes
Vegan Pecan Pie Cupcakes Ingredients: margarine, regular, 80% fat, composite, stick, without salt sugars, granulated sugars, granulated molasses molasses yogurt, greek, plain, nonfat seeds, flaxseed water, bottled, ge...
Vegan Pecan Pie Cupcakes
Ingredients:
margarine, regular, 80% fat, composite, stick, without salt
sugars, granulated
sugars, granulated
molasses
molasses
yogurt, greek, plain, nonfat
seeds, flaxseed
water, bottled, generic
salt, table
vanilla extract
wheat flour, white, all-purpose, unenriched
spices, cinnamon, ground
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
soymilk, original and vanilla, unfortified
lemon juice, raw
nuts, pecans
Directions:
Preheat oven to 350F.
Meanwhile, sift together the flour, baking powder, baking soda, and cinnamon in a medium bowl; set aside.
In a large bowl, cream together the margarine, sugar and molasses with a hand mixer for 2-3 minutes, til lighter in color.
Beat in flaxseed mixture, soy yogurt, salt and vanilla.
With mixer on low speed, incorporate half of the flour mixture, followed by the soy milk mixture; finish with the remainder of the flour.
Continue beating the batter 2 minutes to develop the gluten.
Stir in the cooled pecans.
Fill cupcake papers 2/3 full.
Place pans in oven and bake cupcakes for 22 to 24 minutes or until toothpick inserted in center comes out clean.
Remove from oven and let cool in pan 5 minutes before transferring them to a cooling rack.
Let cupcakes cool completely before frosting OR leave cupcakes unfrosted and serve with vanilla ice cream or dairy-free ice cream alternative.
The centers of the cupcakes will sink slightly as they cool, creating a gooey interior.
Ingredients:
margarine, regular, 80% fat, composite, stick, without salt
sugars, granulated
sugars, granulated
molasses
molasses
yogurt, greek, plain, nonfat
seeds, flaxseed
water, bottled, generic
salt, table
vanilla extract
wheat flour, white, all-purpose, unenriched
spices, cinnamon, ground
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
soymilk, original and vanilla, unfortified
lemon juice, raw
nuts, pecans
Directions:
Preheat oven to 350F.
Meanwhile, sift together the flour, baking powder, baking soda, and cinnamon in a medium bowl; set aside.
In a large bowl, cream together the margarine, sugar and molasses with a hand mixer for 2-3 minutes, til lighter in color.
Beat in flaxseed mixture, soy yogurt, salt and vanilla.
With mixer on low speed, incorporate half of the flour mixture, followed by the soy milk mixture; finish with the remainder of the flour.
Continue beating the batter 2 minutes to develop the gluten.
Stir in the cooled pecans.
Fill cupcake papers 2/3 full.
Place pans in oven and bake cupcakes for 22 to 24 minutes or until toothpick inserted in center comes out clean.
Remove from oven and let cool in pan 5 minutes before transferring them to a cooling rack.
Let cupcakes cool completely before frosting OR leave cupcakes unfrosted and serve with vanilla ice cream or dairy-free ice cream alternative.
The centers of the cupcakes will sink slightly as they cool, creating a gooey interior.