Cookbook:Yogurt Cupcakes (Vegan)

Cupcakes

 * ½ cup (118 ml) vanilla soy yogurt
 * ⅔ cup (158 ml) vanilla or plain soy milk
 * ¼ cup (60 ml) applesauce
 * ¾ cup (177 ml) white granulated sugar
 * 1 ¼ cup (284 ml) flour
 * 3 tablespoons canola oil
 * 2 tablespoons cornstarch
 * ¾ teaspoon baking powder
 * ½ teaspoon baking soda
 * ¼ teaspoon salt
 * 1 ½ teaspoon vanilla extract

Topping

 * 1 part Soy Cuisine-brand cream substitute
 * 2–3 parts dark chocolate
 * Sliced nuts

Filling

 * Marzipan
 * Nougat

Procedure

 * 1) Preheat oven to 350°F (175°C) and fill muffin pan with liners.
 * 2) Combine liquid and dry ingredients separately, then whisk together the liquid and dry mixtures.
 * 3) Fill the liners ~75% full, and let them bake for 22–24 minutes.
 * 4) Let them cool completely, then unmold 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.

Notes, tips, and variations

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