Cookbook:Yogurt Cupcake (Vegan)

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Cookbook | Ingredients | Recipes

Yogurt Cupcake (Vegan)
Category Dessert recipes
Time 30 to 45 min
Difficulty

Ingredients[edit | edit source]

Cupcakes[edit | edit source]

Topping[edit | edit source]

  • 1 part soy cuisine cream substitute
  • 2-3 parts dark chocolate
  • sliced nuts

Filling[edit | edit source]

  • marzipan
  • nougat

Procedure[edit | edit source]

  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% full, and let them bake for 22-24 minutes.
  4. Let them cool completely anyway, before you free them.
  5. Meanwhile, melt the chocolate and soy cuisine together for topping. This mixture should be smooth. Cool slightly.
  6. Carve a little cone out of the center of each muffin. Fill the cavity with fruit or nougat or marzipan to give your cupcake a little heart. Replace the cutout cone on top.
  7. Top the muffins with the chocolate topping and some sliced nuts.

Variations and Notes[edit | edit source]

  • You can substitute strawberry soy yogurt for the vanilla soy yogurt.
  • Silicone cupcake liners work better than paper ones.