Ingredients
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Procedure
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- Preheat oven to 350°F (175°C) and fill muffin pan with liners.
- Combine liquid and dry ingredients separately, then whisk together the liquid and dry mixtures.
- Fill the liners ~75% full, and let them bake for 22–24 minutes.
- Let them cool completely, then unmold them.
- Meanwhile, melt the chocolate and soy cuisine together for topping. This mixture should be smooth. Cool slightly.
- Carve a little cone out of the center of each muffin. Fill the cavity with fruit or nougat or marzipan to give your cupcake a little heart. Replace the cutout cone on top.
- Top the muffins with the chocolate topping and some sliced nuts.
Notes, tips, and variations
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- You can substitute strawberry soy yogurt for the vanilla soy yogurt.
- Silicone cupcake liners work better than paper ones.