Vegan Peach Melba Cupcakes


	Vegan Peach Melba Cupcakes

nattykhoo

7-29-2007 1:37 PM

318 views

tags:

peach, fruits, vegan, recipes, baking, cupcakes, arrowroot, nectar, sweets, raspberry

nattykhoo says:

Nutrition for cupcakes only: 138cals, 4.7g fat, 0mg cholesterol, 102mg sodium, 22.8g carbs, 0.6g fiber, 12.4g sugar, 1.5g protein

I used a vanilla cooked buttercream.
Raspberry sauce
1/4 c. brown rice syrup
1/4 c. mashed raspberries
1-2 tbs. unrefined cane sugar (depending on how sweet your berries are)
Bring to a boil over medium heat and let simmer for 3-4 minutes. Pour into a bowl and let cool completely.
Drizzle over frosted cupcakes and garnish with fresh raspberries.

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<div style="margin: 12px 0px; font-family: arial; color: #333333; background: #ffffff; border: solid 4px #e5e5e5; width: 100%; clear: left;"><div class="CM_CTB_Content_Wrap" style="margin: 0px; padding: 0px;background-color: #ffffff;"><div style="border-bottom: solid 1px #dcdcdc; white-space: nowrap; margin-bottom: 8px; background-color: #eeeeee ;background-image: url(http://clipmarks.com/images/source-bg.gif); background-repeat: repeat-x; height: 24px; line-height: 24px; vertical-align: middle; padding-bottom: 4px; color: #666666; font-size: 10px;" ><a href="http://clipmarks.com/clip-to-blog/" title="see clips that are hot right now"><img src="http://content.clipmarks.com/blog_embed/78919cd7-3b79-4b29-a39e-04090178195a/0C097219-8661-44EB-B437-27CB5C74F40A/" alt="" width="19" height="19" border="0" style="vertical-align: middle; margin: 0px 4px; display: inline; border: none; float:none;" /></a>clipped from <a title="http://veglicious.blogspot.com/2007/07/peach-melba-cupcakes.html" href="http://veglicious.blogspot.com/2007/07/peach-melba-cupcakes.html" style="font-size: 11px;">veglicious.blogspot.com</a></div><blockquote style="text-align: left; padding: 0px 8px; margin: 4px 0px 8px 0px; background: transparent; border: none;" cite="http://veglicious.blogspot.com/2007/07/peach-melba-cupcakes.html"><div align="center"><img src="http://content7.clipmarks.com/blog_cache/veglicious.blogspot.com/img/16243DE0-C9E0-4AE0-A8FC-D4D0B61DD8EA" alt="" /></div></blockquote><div style="height: 2px; font-size: 2px; background: #dcdcdc; border-bottom: solid 1px #f5f5f5; margin: 2px 4px;"></div><blockquote style="text-align: left; padding: 0px 8px; margin: 4px 0px 8px 0px; background: transparent; border: none;" cite="http://veglicious.blogspot.com/2007/07/peach-melba-cupcakes.html"><SPAN>Peach cupcakes</SPAN><BR /><SPAN><SPAN>1 1/4 c. unbleached AP flour</SPAN><BR /><SPAN>2 tbs. arrowroot powder</SPAN><BR /><SPAN>3/4 tsp. baking powder</SPAN><BR /><SPAN>1/2 tsp. baking soda</SPAN><BR /><SPAN>1/4 tsp. nutmeg</SPAN><BR /><DIV><SPAN>1/4 tsp. salt</SPAN></DIV><BR /><SPAN>1 c. peach nectar</SPAN><BR /><SPAN>1/4 c. canola oil</SPAN><BR /><SPAN>1/4 c. peach mash (instructions below)</SPAN><BR /><SPAN>2/3 c. unrefined cane sugar</SPAN><BR /><SPAN>1 tsp. vanilla extract</SPAN></SPAN></blockquote><div style="height: 2px; font-size: 2px; background: #dcdcdc; border-bottom: solid 1px #f5f5f5; margin: 2px 4px;"></div><blockquote style="text-align: left; padding: 0px 8px; margin: 4px 0px 8px 0px; background: transparent; border: none;" cite="http://veglicious.blogspot.com/2007/07/peach-melba-cupcakes.html"><DIV><SPAN>Preheat oven to 350F.</SPAN></DIV><BR /><DIV><SPAN>Slice a ripe peach in half and lay cut side down in a baking dish.  Bake for 20 minutes.  Let the peaches cool for a few minutes, then using a spoon scrape out the flesh.  Use a fork to mash up the peach, then measure out 1/4 c</SPAN></DIV></blockquote><div style="height: 2px; font-size: 2px; background: #dcdcdc; border-bottom: solid 1px #f5f5f5; margin: 2px 4px;"></div><blockquote style="text-align: left; padding: 0px 8px; margin: 4px 0px 8px 0px; background: transparent; border: none;" cite="http://veglicious.blogspot.com/2007/07/peach-melba-cupcakes.html"><DIV><SPAN>Sift together the dry ingredients in a large bowl.  In a separate bowl, mix the rest of the ingredients.  Pour the wet into the dry and stir until everything is moistened.  If you used a whisk to mix the wet ingredients, don't worry about the peachy bits that get caught.  Just scrape them into the batter and use a spoon to fold everything together.</SPAN></DIV><BR /><DIV><SPAN>Pour batter into a 12-cup tin lined with papers.  Bake for 16-18 minutes, or until they pass the toothpick test.</SPAN></DIV></blockquote></div><div style="margin: 0px 6px 6px 4px;"><table style="font-size: 11px;border-spacing: 0px;padding: 0px;" cellpadding="0" cellspacing="0" width="100%"><tr><td style="background:transparent;border-width:0px;padding:0px;">&nbsp;</td><td align="right" style="background:transparent;border-width:0px;padding:0px;width:107px" width="107"><a href="http://clipmarks.com/share/0C097219-8661-44EB-B437-27CB5C74F40A/blog/" title="blog or email this clip"><img src="http://content8.clipmarks.com/images/c2b-foot.png" border="0" alt="blog it" width="107" height="17" style="border-width:0px;padding:0px;margin:0px;" /></a></td></tr></table></div></div>