Carrot Raisin Vegan Cupcake Recipe

Carrot Raisin Vegan Cupcakes Ingredients

12 Foil Bake cups
2 c flour
2 t ground cinnamon
1 t ground nutmeg
1 t baking powder
1/2 t salt
3/4 c packed organic unbleached sugar
2/8 c molasses
1/4 c apple sauce
1/4 c soy yogurt
1/2 c vegetable oil
1/2 c plain unsweetened soy milk (make sure soybeans and water are the ONLY ingredients)
2 c shredded carrots
1/2 c raisins
Colored Plastic Wrap

Carrot Raisin Vegan Cupcakes Directions

Bake these carrot cupcakes and wrap individually in Plastic Wrap.
Preheat oven to 400 degrees F.
Place Foil Bake Cups on cookie sheet; set aside.
In large bowl, combine flour, cinnamon, nutmeg, baking powder and salt.
Add brown organic unbleached sugar, apple sauce, soy yogurt, vegetable oil and soy milk; stir just until dry ingredients are moistened.
Stir in carrots and raisins.
Spoon batter into bake cups, filling 3/4 full.
Bake until toothpick inserted in center comes out clean, 20 to 25 minutes.
Cool 5 minutes; remove from pan.
Wrap individually in Colored Plastic Wrap.

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Orange Friendship Vegan Cupcake Recipe

Orange Friendship Vegan Cupcakes Ingredients

1/2 c margarine (80% fat is best)
3/4 c Organic Unbleached Sugar
1/4 c apple sauce
1/4 c soy yogurt
1/2 c Friendship starter
1 c plain unsweetened soy milk (make sure soybeans and water are the ONLY ingredients)
1/2 t Vanilla
2 c Flour, all-purpose
1/2 t Baking powder
1/2 t Baking soda
1/4 t Salt
Grated peel of 1 orange 1 c Raisins
1 c Pecans; finely chop

Orange Friendship Vegan Cupcakes Directions

Cream margarine and organic unbleached sugar, add apple sauce, soy yogurt, starter, soy milk and vanilla.
Mix well.
Add dry ingredients and mix well.
Fold in grated orange peel, raisins and pecans.
Fill well greased and floured muffin tins 2/3 full.
Bake at 350 for 20-30 minutes or until done.
Remove from pans and dip in topping.
Makes 12-14 servings.
* Topping: Juice of 1 orange 1/2 c organic unbleached sugar combine oj and organic unbleached sugar.
Heat until organic unbleached sugar has dissolved.

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