Today, a cupcake recipe. I often use these as my default vanilla cupcake recipe because they're so good. Instead of frosting, top them with fresh fruit mixed with a tiny bit of jam or preserves. Or just leave them plain. They're great either way.
Sexy Low-Fat Vanilla Cupcakes
1/2 cup vanilla soy yogurt
2/3 cup fat free vanilla or plain soy milk
1/4 cup unsweetened applesauce
3 tbl canola oil
3/4 cup granulated sugar
1 1/2 tsp vanilla extract
1 1/4 cup all-purpose flour
2 tbl cornstarch
3/4 tsp baking powder
1/2 tsp baking soda
1/4 teaspoon salt
Preheat oven to 350 and line a muffin pan with cupcake 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.
Fill the cupcake liners three-quarters full. Bake 22 to 24 minutes until a knife or toothpick inserted through the center of one comes out clean. Transfer to a cooling rack to cool completely.
pread cupcake with a few thin layers of spreadable fruit at room temperature. Neatly and evenly spread the layers for the most attractive appearance. Decorate with fresh fruit.