Snack

Berry Streusel Cupcakes from "Whole Grain Vegan Baking " modified is for Snack.

Berry Streusel Cupcakes from "Whole Grain Vegan Baking " modified takes several minutes to prepare.

Berry Streusel Cupcakes from "Whole Grain Vegan Baking " modified takes several minutes to cook.

Berry Streusel Cupcakes from "Whole Grain Vegan Baking " modified makes 10 servings.

The ingredients for Berry Streusel Cupcakes from "Whole Grain Vegan Baking " modified are:

For Streusel:
2 TBLS Bob?s Red Mill 100% Stone Ground Whole Wheat Pastry Flour
6 TBLS Bob's Red Mill Almond Meal/Flour (1/4 cup is 28g)
1/4 cup Sucanat
1 tsp Ground Cinamon
2 TBLS Milk Whole Vitamin D

For cupcakes:
2 tbsp Butter, unsalted
5 TBLSOrganic Sucanat
1/4 cup Cabot Low Fat Greek Yogurt Plain
1 tbsp Vanilla Extract
1/2 cup Milk Whole Vitamin D
1 1/4 cup Bob's Red Mill 100% Stone Ground Whole Wheat Pastry Flour
1 tsp Baking Powder
1/4 tsp Diamond Crystal - Kosher Salt


8 tbsp Sainsbury?s Raspberry Coulis

( I made my own coulis by mixing together 1 lb frozen raspberries, 2 TBLS maple syrup, 2 TBLS lemon juice, and 1 TBLS clear jel)

Here is how you make Berry Streusel Cupcakes from "Whole Grain Vegan Baking " modified:

mix streusel ingredients together until crumblyMix wet ingredients together (not the coulis). Mix dry ingredients. Then combine. Place 1 TBLS cupcake mixture in cupcake liner ( I used silicone cupcake cups). Place 1 TBLS raspberry coulis on cupcake batter and lightly stir. Place 2 tsps streusel on top. Bake at 375 for 15-20 minutes.Serving Size: 10 cupcakesNumber of Servings: 10Recipe submitted by SparkPeople user CHOCCHIP50.

The nutritional information for Berry Streusel Cupcakes from "Whole Grain Vegan Baking " modified is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 180.1

• Total Fat: 5.6 g
• Cholesterol: 9.3 mg
• Sodium: 88.2 mg
• Total Carbs: 29.3 g
• Dietary Fiber: 3.2 g
• Protein: 4.0 g