Cookbook | Ingredients | Recipes

Butterfly grape Cupcake

Ingredients

Cupcakes

• 1/2 cup vanilla soy yogurt (118ml) Strawberry also works fine!
• 2/3 cup vanilla or plain soy milk (158ml)
• 1/4 cup applesauce (60ml)
• 3/4 cup granulated sugar (177ml)
• 1 1/4 cup flour (284ml)

• 3 tablespoons canola oil
• 2 tablespoons cornstarch
• 3/4 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 1/2 vanilla extract

Topping

• 1 part soy cuisine
• 2-3 parts dark chocolate

or

• splices of nuts
• marzipan
• nougat

Procedure

Strawberry Cupcakes with raspberry sprinkles

1. Preheat oven to 350°F (175°C) and fill muffin pan with liners.
2. Mix fluid and dry Ingredients separate and whisk them together after.
3. Fill the liners ~75% and let them bake for 22-24 minutes.

Silicone Liners work way better than paper ones. Let them cool completely anyway, before you free them.

• During cooling start melting chocolate for topping.
• Carve out a little cone, fill it with fruit or nougat or marzipan to give your cupcake a little heart. Add cone on top.