April 25, 2010
Opps! I did it again... After making a single-serving brownie, a single-serving muffin and a single-serving blueberry crisp I knew it was time to attempt a single-serving cupcake... a skinny cupcake! This vegan cupcake is whole wheat, fat-free and totally guilt-less...
...and since the recipes only yields 1 (1!) there is no temptation to eat the whole batch!
When I made my cupcake, I added strawberry fruit preserves to the cupcake and then on top for the icing. If you don't want to use jam, substitute unsweetened applesauce and mix a little powdered sugar with non-dairy milk to make a thick paste for a fat-free icing.
A sweet, skinny cupcake for 1! Unsweetened applesauce may be substituted for the jam in the cupcake.
3 tbsp whole wheat pastry flour
1 tbsp raw sugar
¼ tsp baking powder
¼ tsp vanilla extract
3 tsp fruit jam
1 tbsp plant-based milk
Preheat toaster oven to 350 F (conventional oven 325 F). Use a foil baking cup or grease a muffin tin. In a small bowl, whisk flour, baking powder and sugar together and whisk until combined. Add vanilla extract and non-dairy milk, and stir until just combined. If too dry, add a few drops of water. Transfer to cup and bake 15-20 minutes, until a toothpick inserted in the center comes out clean. Smear jam over top or mix powdered sugar with a bit of non-dairy milk until it forms a thick, icing paste.