Dessert

Low cal vegan cupcakes is for Dessert.

Low cal vegan cupcakes takes several minutes to prepare.

Low cal vegan cupcakes takes several minutes to cook.

Low cal vegan cupcakes makes 18 servings.

The ingredients for Low cal vegan cupcakes are:

Cake batter
Baking Powder, 3 tsp
Baking Soda, 3 tsp
Salt, .5 tsp
Cinnamon, ground, 1 tbsp
Ginger, ground, .5 tsp
Pepper, black, .5 tsp
Vanilla Extract, 1 tsp
Splenda Granular, 1.25 cup
Applesauce, unsweetened, 1 cup
Ener-G Egg-Free Egg Replacer, 6 tsp
Pumpkin, canned, without salt, 15 oz can
Nutmeg, ground, .5 tsp
Fiber One Cereal, 0.75 cup
*Whole Wheat Flour, 1.25 cup

Frosting
Mori-Nu, Tofu, silken, lite firm, 1 pound
*Lemon Juice, 1 fl oz
SweetLeaf Stevia Plus, 2 servings
Motts Natural Unsweetened Applesauce (no sugar added), 1/2 cup

Here is how you make Low cal vegan cupcakes:

Preheat oven to 350. Blend the dry ingredients and the spices. Separately, blend the wet ingredients. Fill 18 cupcake papers and spray them with a nonstick spray. Add the wets to the dry ingredients, taking care not to overmix. Ladle into the papers and bake 20 minutes. Frost with: tofu, mixed with lemon juice, stevia with fiber, and applesauce, mixed in a blender or food processor and chilled. Nutrition information includes frosting. Lower without it, but both with and without frosting is 1 WW point a cupcake.Number of Servings: 18Recipe submitted by SparkPeople user AFRICAPARISH.

The nutritional information for Low cal vegan cupcakes is:

• Servings Per Recipe: 18
• Amount Per Serving
• Calories: 70.8

• Total Fat: 0.5 g
• Cholesterol: 0.0 mg
• Sodium: 390.5 mg
• Total Carbs: 13.9 g
• Dietary Fiber: 3.4 g
• Protein: 3.2 g