Cupcakes with soy cream

Name: Cupcakes with soy cream
Total time: 35 min
Yield: 10
Ingredients: 250 g Wheat flour; 2.5 g Baking powder; 150 ml Water; 60 g Brown sugar; 15 g Dry cream; 2 Chicken eggs; 1 tablespoon Vegetable oil; 0.33 teaspoon Salt

Cupcakes made with soy cream - creamy taste and minimal calories. Initially, the recipe was conceived as a lean one, in which butter was replaced with vegetable oil, and regular cream with soybean. However, eggs have their place (where would we be without them)) Their advantage is that they are not so high in calories and have a pleasant creamy taste. In general, I recommend it!)

30

481

Ariana Garcia

Author of the recipe

Calories

153Kcal

Protein

4gram

Fat

4gram

Carbs

24gram

*Nutritional value of 1 serving

Ingredients

Servings: 10

250g

2.5g

150ml

60g

15g

2

1tablespoon

0.33teaspoon

Step-by-step preparation

Cooking time: 35 mins

STEP 1
In one bowl combine flour, sugar, baking powder, salt.
STEP 2
We 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 the liquid ingredients to the dry ingredients and mix quickly with a wooden spoon.
STEP 5
Do not stir for long until the flour is no longer visible.
STEP 6
Place the dough in the molds to fill ⅔ of the volume and bake in an oven preheated to 200 degrees for 20 - 25 minutes.