Neilson Public Dairy Free Cupcakes
by ISW
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INGREDIENTS
- Ingredients
- 1 pot of soya yoghurt
- 1 pot of vegetable oil
- 1 pot of sugar
- 3 pots of flour
- 2 teaspoons baking powder
- 3 eggs
INSTRUCTIONS
Preparation
1. Add all ingredients to a bowl and mix.
2. Use a small bowl to make each cake, splitting your mix into small amounts to fill a cup cake case and adding various fillings (see below) to create different cakes.
3. Make cup cake cases if you cannot get them in resort by cutting up baking parchment and adding to a muffin tin.
4. Bake for 20-30 minutes, checking if baked with a knife.
Fillings - Raisins, Raspberries, small chunks of apple, cocoa powder (check your packet as not all cocoa powders are dairy free), Banana, dark chocolate chips (check with guest / packet) Orange (use rind and a small amount of juice)
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (531g) | ||
| Recipe Makes: 1 Serving | ||
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| Calories: 212 | ||
| Calories from Fat: 42 (20%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 4.7g | 6 % | |
| Saturated Fat 2.9g | 15 % | |
| Monounsaturated Fat 1.3g | ||
| Polyunsanturated Fat 0.2g | ||
| Cholesterol 21.2mg | 7 % | |
| Sodium 557.4mg | 19 % | |
| Potassium 801.6mg | 21 % | |
| Total Carbohydrate 25.4g | 7 % | |
| Dietary Fiber 0g | 0 % | |
| Sugars, other 25.4g | ||
| Protein 17.6g | 25 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 212
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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