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Yogurt Cupcakes (Vegan)
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schedulePrep 0 min
local_fire_departmentCook 0 min
speedmedium
Source: Wikibooks contributors
Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.
Source revision: Revision 4587421
License: CC BY-SA 4.0 · Wikibooks contributors
Ingredients
Scale
Cupcakes
- ½ cup (118 ml) vanilla soy yogurt
- ⅔ cup (158 ml) vanilla or plain soy milk
- ¼ cup (60 ml) applesauce
- ¾ cup (177 ml) white granulated sugar
- 1 ¼ cup (284 ml) flour
- 3 tablespoons canola oil
- 2 tablespoons cornstarch
- ¾ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 ½ teaspoon vanilla extract
Topping
- 1 part Soy Cuisine-brand cream substitute
- 2–3 parts dark chocolate
- Sliced nuts
Filling
- Marzipan
- Nougat
Directions
- Preheat oven to 350°F (175°C) and fill muffin pan with liners.
- Combine liquid and dry ingredients separately, then whisk together the liquid and dry mixtures.
- Fill the liners ~75% full, and let them bake for 22–24 minutes.
- Let them cool completely, then unmold them.
- Meanwhile, melt the chocolate and soy cuisine together for topping. This mixture should be smooth. Cool slightly.
- Carve a little cone out of the center of each muffin. Fill the cavity with fruit or nougat or marzipan to give your cupcake a little heart. Replace the cutout cone on top.
- Top the muffins with the chocolate topping and some sliced nuts.
Notes
You can substitute strawberry soy yogurt for the vanilla soy yogurt.
Silicone cupcake liners work better than paper ones.