Vegan Low-Fat Vanilla Cupcakes with Fresh Berries

for the cupcakes:
1/2 cup vanilla soy (or greek or goat) yogurt
2/3 cup vanilla soy or almond milk
1/4 cup applesauce
3 tbsp. canola oil
3/4 cup granulated sugar
1 1/2 tsp. vanilla extract
1 1/4 cup all-purpose flour
2 tbsp. cornstarch
3/4 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt

1. Preheat the oven to 350F. In a large bowl, whisk together yogurt, milk, applesauce, oil, sugar and vanilla. Sift in flour, cornstarch, baking powder, baking soda, and salt and mix well. Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. Bake for 22-24 minutes, rotating pan half way through bake time. Remove pan from the oven and cool completely.

For the topping:
1 cup icing sugar, sifted
1-3 tsp. vanilla soy or almond milk
1/2 cup seedless, smooth spreadable fruit or jam
1 cup fresh fruit/berries, washed and dried (chopped if necessary)

2. Mix icing sugar with milk in a small bowl with a whisk. Mixture should resemble a thin paste. Spread 2 teaspoons of jam onto each cupcake. Spoon a small amount of icing sugar drizzle over top of jam and arrange some fruit on top. Drizzle again with additional icing sugar mix if desired.

Makes approximately 12 cupcakes