Photo: Deva Williamson
Fresh Strawberry Cupcakes
10 ingredients
30 min + 20 min
16
openrecipes
Vegan-friendly, low-sugar, no oil or butter added.
Estimated Nutrition (whole recipe, rough)
946
Calories
28g
Protein
23g
Fat
159g
Carbs
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chickpea | 1/2 cup canned (120g) drained | 134 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Egg | 1 large egg (50g) | 78 |
| Grape | 1/2 cup (76g) | 62 |
| Strawberry | 1 cup (152g) | 49 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Seed | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 cans FOR THE CUPCAKES:
- 1 cup 15 Oz Cans Of Chickpeas
- 2 whole Chopped Strawberries
- 1 teaspoon Flax Eggs Or Eggs At Room Temp
- ⅓ cups Grape Seed Oil
- 1 teaspoon Brown Sugar
- ½ teaspoons Baking Powder
- 1 cup Baking Soda
- 8 ounces, weight Cake Flour
- ¾ cups FOR THE FROSTING:
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By tastykitchen ·
Recipe sourced from
openrecipes