Fresh Raspberry Vegan Cupcake Recipe

Fresh Raspberry Vegan Cupcakes Ingredients

1 3/4 c All-purpose Flour
1 t Baking Soda
1 c Organic Unbleached Sugar
1/2 c Chopped Walnuts
1/4 c Apple Sauce
1/4 c Soy Yogurt
1/2 c Vegetable Oil
1/2 t Almond or vanilla extract
1 c crushed fresh raspberries mixed with 3 T organic unbleached sugar

Fresh Raspberry Vegan Cupcakes Directions

Mix together flour, baking soda, organic unbleached sugar and nuts in a bowl.
In another bowl, beat together apple sauce, soy yogurt, flavoring and oil until well blended.
Add strawberries and beat at slow speed of mixer until berries are partially broken.
Beat in flour mixture slowly until smooth, but pieces of berries are still visible.
Pour batter into greased muffin tins, filling to half.
Bake at 350 deg F for 30 minutes, or until they test done.
Or, bake in greased 9×5x3″ loaf pan for at 350 deg F for 1 hour, or until done.
Sprinkle with organic unbleached sugar if desired.

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