December 19, 2013

Vegan Cupcakes

1 3/4 c all-purpose flour 
1 tsp baking soda 
1 1/2 c sugar 
1/2 c chopped walnuts 
1/4 c unsweetened apple sauce 
1/4 c soy yogurt 
1/4 c vegetable oil 
1/2 tsp vanilla extract
1 c fresh raspberries 

Mix together dry ingredients. In another (bigger) bowl mix together the applesauce, soy yogurt, vanilla, and oil. Add 1/2 c raspberries and stir until partially broken. Next slowly add the dry ingredients to the wet ingredients until there is a smooth uniform consistency. 

Pour batter into a non-stick cupcake tin with liners (fill about 2/3 full). Bake at 350 for 25-30 minutes. 

Tofutti Better-Than-Cream-Cheese (whole foods) 
1/2 c vegan butter 
2 c confectionary sugar 
1 tsp vanilla extract 
2 tsp lemon juice
Homemade Candle Card with rolled rapping paper, ribbon, and yarn wicks! 

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