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From "Vegan Cupcakes Take Over the World" these yummy little treats are delish! They don't use any eggs or dairy, but skeptics bewarned, these cupcakes aren't lacking in anything. I've used half and half whole wheat pasty flour and regular flour to great success. And in case you're wondering, one big can (20 oz) of crushed pineapple will yield enough for both the cupcakes and the topping.
Units: US | Metric
Serving Size: 1 (75 g)
Servings Per Recipe: 12