Soy cream Cupcakes

Soy cream cupcakes - creamy taste and minimum calories. Initially, the recipe was conceived as lean, in it butter is replaced with vegetable, ordinary cream with soy. However, eggs have a place to be (where without them)) Their advantage is that they are not so high in calories, have a pleasant creamy taste. In general, I recommend it!)

Rapuncel-2017

The author of the recipe

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Composition / ingredients

servings:

Wheat flour

250

Baking powder

2.5

Water

150

Brown Sugar

Dry cream (soy)

Chicken eggs

Vegetable oil

Salt

0.33

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 13 % 7 g

Fats 11 % 6 g

Carbohydrates 75 % 40 g

230 kcal

GI: 5 / 0 / 95

Step-by-step cooking

Cooking time: 35 min

Step 1:
In one bowl, combine flour, sugar, baking powder, salt.
Step 2:
Dilute dry soy cream in warm/cold boiled water until completely dissolved.
Step 3:
In another bowl, mix vegetable oil, diluted soy cream, eggs.
Step 4:
Add liquid ingredients to the dry ingredients, mix quickly with a wooden spoon.
Step 5:
Stir for a short time until the flour is no longer visible.
Step 6:
Lay out the dough into molds for ⅔ volume and bake in a preheated oven to 200 degrees for 20-25 minutes.