Single-Serving Cupcake
Total time
25minCook time
20minPrep time
5min
Ingredients
- 3 tbsp whole wheat pastry flour
- 1 tbsp raw sugar
- ¼ tsp baking powder
- ¼ tsp vanilla extract
- 3 tsp fruit jam
- 1 tbsp nondairy milk
Instructions
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.
Nutrition
Servings per batch: 1
- Calories: 146
- Fat: 0.50g
- Carbohydrate: 32g
- Dietary Fiber: 2.50g
- Sugars: 14.60g
- Protein: 2.70g
Total time
25minCook time
20minPrep time
5minIngredients
3 tbsp whole wheat pastry flour- 1 tbsp raw sugar
- ¼ tsp baking powder
- ¼ tsp vanilla extract
- 3 tsp fruit jam
- 1 tbsp nondairy milk
Instructions
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.
Nutrition
Servings per batch: 1
- Calories: 146
- Fat: 0.50g
- Carbohydrate: 32g
- Dietary Fiber: 2.50g
- Sugars: 14.60g
- Protein: 2.70g
