Yogurt Cupcakes (Vegan)
Source and licence
"Yogurt Cupcakes (Vegan)" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Yogurt_Cupcakes_(Vegan), revision 4587421), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Yogurt_Cupcakes_(Vegan)&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4587421
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
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Ingredients
- 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
- 1 part Soy Cuisine-brand cream substitute
- 2–3 parts dark chocolate
- Sliced nuts
- Marzipan
- Nougat
Method
- 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.