Vegan Cupcakes

Recipe: 

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. 

Frosting: 

Tofutti Better-Than-Cream-Cheese (whole foods) 

1/2 c vegan butter 

2 c confectionary sugar 

1 tsp vanilla extract 

2 tsp lemon juice

ENJOY! 

Homemade Candle Card with rolled rapping paper, ribbon, and yarn wicks!