Sexy Low-Fat Vegan Vanilla Cupcakes

*from Vegan Cupcakes Take Over The World*

Ingredients

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 10 oz of raspberry spreadable fruit for topping

Directions

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.
Spread cupcake with a few thin layers of spreadable fruit at room temperature. Neatly and evenly spread the layers for the most attractive appearance. Spoon a small circle of Skinny Confectioners' Icing on top of the jam, decorate with fresh fruit and carefully drizzle tops of berries with more icing.
Skinny Confectioners' Icing is a separate recipe.
Makes 12 awesome cupcakes

Number of Servings: 12

Nutritional Info

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 171.2

• Total Fat: 3.8 g
• Cholesterol: 0.0 mg
• Sodium: 284.2 mg
• Total Carbs: 31.8 g
• Dietary Fiber: 0.5 g
• Protein: 1.9 g