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.
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For the cupcakes:
Preheat oven to 350 degrees 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 cupcake liners three-quarters full. Bake 22-24 minutes until a knife or toothpick inserted through the center of one comes out clean. Transfer to a cooling rack to cool completely.
For the skinny confectioners’ 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, 1 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.
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.