Cookbook:Yogurt Cupcake

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Yogurt Cupcake
Category Dessert recipes
Time 30 to 45 min

Cookbook | Ingredients | Recipes

Butterfly grape Cupcake

Ingredients[edit | edit source]

  • 1/2 cup vanilla soy yogurt (118ml) Strawberry also works fine!
  • 2/3 cup vanilla or plain soy milk (158ml)
  • 1/4 cup applesauce (60ml)
  • 3/4 cup granulated sugar (177ml)
  • 1 1/4 cup flour (284ml)
  • 3 tablespoons canola oil
  • 2 tablespoons cornstarch
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 1/2 vanilla extract
  • 1 part soy cuisine
  • 2-3 parts dark chocolate


  • splices of nuts
  • marzipan
  • nougat

Procedure[edit | edit source]

Strawberry Cupcakes with raspberry sprinkles
  1. Preheat oven to 350°F (175°C) and fill muffin pan with liners.
  2. Mix fluid and dry Ingredients separate and whisk them together after.
  3. Fill the liners ~75% and let them bake for 22-24 minutes.

Silicone Liners work way better than paper ones. Let them cool completely anyway, before you free them.

  • During cooling start melting chocolate for topping.
  • Carve out a little cone, fill it with fruit or nougat or marzipan to give your cupcake a little heart. Add cone on top.