Sexy Low-Fat Vanilla Cupcakes Recipe

Ingredients

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For the cupcakes:

  • ½ cup vanilla soy yogurt
  • 2⁄3 cup vanilla or plain soy milk
  • ¼ cup applesauce
  • 3 tablespoons canola oil
  • ¾ cup granulated sugar
  • 1 ½ teaspoons vanilla extract
  • 1 ¼ cup all-purpose flour
  • 2 tablespoons cornstarch
  • ¾ teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt

For the skinny confectioners’ icing:

  • 1 cup confectioners’ sugar, sifted
  • 1-3 teaspoons of soy milk or 1 tablespoon flavored syrup (like the kind used for flavoring lattes and Italian sodas)
  • ½ cup seedless, smooth spreadable fruit or other preserves
  • 1 cup fresh fruit or berries, washed, patted dry and thinly sliced if necessary

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Directions

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.

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