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    You are in: Home / Recipes / Buckwheat Vegan Cupcakes Recipe
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    Buckwheat Vegan Cupcakes

    Buckwheat Vegan Cupcakes. Photo by Martha Pavlovna

    1/3 Photos of Buckwheat Vegan Cupcakes

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    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    15 mins

    20 mins

    Chef #783003's Note:

    Healthy, vegan and yummy.

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    Serves: 12



    Units: US | Metric


    1. 1
      Preheat oven to 350.
    2. 2
      Whisk together soy milk and vinegar, set aside for a minute.
    3. 3
      Beat together soy milk mixture, oil, sugar and extracts.
    4. 4
      Sift in the flour, baking powder, baking soda and salt and milk until no lumps remain.
    5. 5
      Fill cupcake liners two thirds of the way up and bake for 20-22 minutes.

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    Ratings & Reviews:

    • on December 01, 2011


      I made these today and was pretty happy with the result. I added a bit of nutmeg and cinnamon to the batter. After baking them, I noticed the tops were a little caved in...but topped them with creamed honey from Trader Joe's and some crystalized ginger....yum!!!

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    • on March 06, 2010


      They really taste like cupcakes! Lovely, fine texture. Great recipe. They were quite sweet I thought (though that may have had something to do with me not having enough white sugar, so I used 1/4 cup white sugar & 1/2 cup loosely packed brown sugar). I also didn't have soymilk, so I used 1/2 cup vanilla soy yogurt & 1/2 cup rice milk. And, I didn't have cornstarch so I used 1 Tbl arrowroot starch & 1 Tbl tapioca starch. I think even with white sugar, I'll try reducing the amount, and maybe adding shredded carrots.

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    Nutritional Facts for Buckwheat Vegan Cupcakes

    Serving Size: 1 (57 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 124.6
    Calories from Fat 17
    Total Fat 1.9 g
    Saturated Fat 0.2 g
    Cholesterol 0.0 mg
    Sodium 208.7 mg
    Total Carbohydrate 25.4 g
    Dietary Fiber 1.4 g
    Sugars 13.7 g
    Protein 2.2 g

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