Something to put on topof your low-fat vegan vanilla cupcakes! yum!
| 1 | cup confectioners' sugar, sifted |
| 3 | tsp soy milk or 1 tbsp flavored syrup |
| 1/2 | cup jam (seedless) |
| 1 | cup fresh raspberries |
- mix confectioners' sugar with soy milk or flavored syrup (like for italian ices), either with fork or a small whisk (the mixture will resembler a thick paster or batter).
- dribble in remaining soy milk, one teaspoon at a time, till mixture resembles a thin cake batter, adjusting soy milk by either less or more teaspoons till desired consitency is reached.
- if too watery, add in more confectioners' sugar by the tablespoon.
- spread top of cupcake with a few thin layers of jam at room temp. neatly and evenly spread the layers for most attractive appearance.
- spoon a small circle of skinny confectioners' icing on topof jam, decorate with fresh fruit, and carefully srizzle tops of berries with more icing.
Dessert, Vegetarian
| Nutrition Facts | ||||||
Serving Size 34.9g |
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Amount Per Serving |
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Calories 82 Calories from Fat
1 |
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% Daily Value* |
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Total Fat
0.1g 0%
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Trans Fat
0.0g |
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Cholesterol
0mg 0%
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Sodium
5mg 0%
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Total Carbohydrates
20.4g 7%
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Dietary Fiber
0.8g 3%
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Sugars
16.7g |
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Protein
0.2g
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* Based on a 2000 calorie diet
Nutritional details are an estimate and should only be used as a guide for approximation. |
Nutritional Analysis
| Nutrition Grade
95% confidence |
Good points |
Bad points |
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