These vegan treats are perfect with a light spreading of fruit-sweetened raspberry jam instead of frosting.
Special Diets:
Ingredients
Method
Preheat the oven to 375°F. Line a 12-muffin pan with paper liners.
In a medium bowl, combine flours, cocoa powder, egg-replacer, baking powder, baking soda and salt.
In the large bowl of an electric mixer, beat oil with maple syrup on medium speed for 1 minute. Add vanilla and beat until well combined. On low speed, alternately beat in flour mixture and soymilk, beginning and ending with flour mixture. Beat in the apple cider vinegar.
Spoon a scoop of batter into each muffin cup. Spoon 1 teaspoon raspberry jam into the center of each cup. Spoon remaining batter evenly over raspberry jam. Bake 20 to 25 minutes, or until done when tested with a toothpick. Turn cupcakes out onto a wire rack to cool completely.
If desired, lightly spread some fruit sweetened raspberry jam over the tops of the cupcakes prior to serving.
Nutritional Info
Serving Size
1 cupcake
Calories
160
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.