Call a professional. We're officially addicted to cupcakes. Baking cupcakes. Eating cupcakes. Decorating cupcakes. Photographing cupcakes. Everything to do with cupcakes.
I don't think we can fully explain why it is that we love cupcakes so much right now but they are kind of all we want to bake whenever we sit down to pick a dessert recipe.
Now, cupcakes aren't really a healthy option but they are delicious and fun and cute. Well, these cupcakes are healthier than the usual. They're the Sexy Low-Fat Vanilla Cupcakes from Vegan Cupcakes Take Over the World. Yes, low fat.
Hold your horses, the frosting isn't low fat. We haven't found a way to make a yummy low fat frosting yet but you could always just whip some coconut cream for a frothy, delicate topper. Or, you could make the decadent Vanilla Buttercream frosting we love so dearly.
Health Conscious Vanilla Cupcakes
Recipe from Vegan Cupcakes Take Over the World
½ cup vanilla soy yogurt
2/3 cup vanilla or plain almond milk
¼ cup applesauce
3 Tbsp. canola oil
3/4 cup granulated sugar
1½ tsp. vanilla
1¼ cups all-purpose flour
2 Tbsp. cornstarch
3/4 tsp. baking powder
½ tsp. baking soda
¼ tsp. salt
Preheat oven to 350F. Line 12 muffin cups with paper liners.
In a large bowl, whisk together yogurt, soy milk, applesauce, oil, sugar, and vanilla. Sift in flour, cornstarch, baking powder, baking soda, and salt, and mix well. Fill cupcake liners three-quarters full.
Bake at 350F for 22-24 minutes, until a toothpick inserted in centre comes out clean. Transfer to a cooling rack to cool completely.
Frost as you desire or top with fresh berries and powdered sugar!