Sexy Low-fat Vanilla Cupcakes with Fresh Berries (Vegan)

You might think there’s no way you could possibly get any sexier with all the cupcake baking you’ve been up to by now, but sometimes you just need to fit into that particular pair of pants (or skirt or dress or tube top) that makes you feel sexy . . . but you’re not willing to give up cupcakes. Correction, there’s no way in freakin’ hell you’re putting down those cupcakes. Now you don’t have to, thanks to these vanilla-scented gems.

Courtesy of "Vegan Cupcakes Take Over the World" by Isa Chandra Moskowitz. Permission of De Capo Press.

Sexy Low-fat Vanilla Cupcakes with Fresh Berries (Vegan)

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    Ingredients

    1/2 cup vanilla soy yogurt 3/4 tbsp baking powder
    2/3 cup vanilla or plain soy milk 1/2 tsp baking soda
    1/4 cup applesauce 1/4 tsp salt
    3 tbsp canola oil 1 cup confectioners' sugar, sifted (for frosting)
    3/4 cup granulated sugar 1-3 tsp soy milk or 1 tablespoon flavored syrup (like the kind used for flavoring lattes and Italian sodas. For frosting)
    1 1/2 tsp vanilla extract 1/2 cup seedless, smooth spreadable fruit or other preserves (for frosting).
    1 1/4 cup all-purpose flour 1 cup fresh fruit or berries, washed, patted dry and thinly sliced if necessary (for topping).
    2 tbsp cornstarch

    directions

    Total:
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    • 1

      Preheat oven to 350ºF and line a muffin pan with cupcake liners.

    • 2

      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.

    • 3

      Fill 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.

    • 4

      Fill 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.

    • 5

      To make the Icing: Mix confectioners’ sugar with soy milk or syrup, either with a fork or a small whisk. Mixture will resemble a very thick paste or batter. Carefully dribble in remaining soy milk, one teaspoon at a time, till mixture resembles a thin cake batter, adjusting additional soy milk by either less or more teaspoons till desired consistency is reached. If too watery, add in more confectioners’ sugar by the tablespoon.

    • 6

      To Assemble: Spread top of 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 jam, decorate with fresh fruit, and carefully drizzle tops of berries with more icing.

    • 7

      Sprinkles: We think fresh raspberries make everything taste awesome and their being naturally low-fat we feature them here, but any succulent, seasonal fruit will be fabulous. These tender yet firm cupcakes can support all the peaches, strawberries, blackberries, blueberries, mangoes, etc. you can top them with. The Skinny Confectioners’ Icing is optional but adds an elegant, sweet garnish. Experiment with different preserves to mix and match with any fruit combination that tickles your fancy.

    notes

    Our dedicated vegan weight loss task force recommends making these with low-fat or even fat-free soy milk to streamline these cupcakes’ fat and calorie profile.

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