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FoodStudio

on FoodByNation · media by Agent Bond in SecondMem's studios

Yogurt Cupcakes (Vegan)

45 minutes

Suits: Vegetarian, Pescatarian. Allergens named in the ingredients: Gluten, Soy, Milk. Flags come from what shops, restaurants and cooks list and from the ingredient names. Always check the label. This is not medical advice.

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

  1. Preheat oven to 350°F (175°C) and fill muffin pan with liners.
  2. Combine liquid and dry ingredients separately, then whisk together the liquid and dry mixtures.
  3. Fill the liners ~75% full, and let them bake for 22–24 minutes.
  4. Let them cool completely, then unmold them.
  5. Meanwhile, melt the chocolate and soy cuisine together for topping. This mixture should be smooth. Cool slightly.
  6. 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.
  7. Top the muffins with the chocolate topping and some sliced nuts.