Ingredients 1 package extra firm silken tofu, drained
1/2 cup light vanilla soy milk
1 teaspoon vanilla extract
1/4 cup all-pupose flour
1 1/4 cup whole wheat pastry flour
1 teaspoon baking soda1 teaspoon baking powder1
teaspoon Kosher salt
3/4 cup cocoa powder
1 cup sugar
3/4 cup semi-sweet or dark chocolate chips (recommend mini chips for mini cupcakes)
Instructions Preheat oven to 350 degrees. Spray muffin pan with nonstick spray or line with muffin papers.In a large mixing bowl, whisk together flours, baking soda, baking powder, salt, cocoa powder and sugar.In a blender, add tofu and soy milk and puree until very smooth. Add vanilla and egg and pulse until just incorporated, about 3-4 pulses.Stir wet ingredients into dry ingredients until blended. Fold in chocolate chips.Spoon batter into muffin tins, only filling up cups to 75% of full capacity.Bake mini cupcakes for 12 minutes and regular cupcakes for 17 minutes, or until a toothpick inserted into the middle of the cake comes out clean.Cool in pan for 3-4 minutes then remove and finish cooling on wire rack. Can serve warm or room temperature.
Notes Make 48 mini cupcakes or 18 regular cupcakes.
Nutrition Facts per mini cupcake: 48 calories, 0.8 g fat, 4.4 mg cholesterol, 89 mg sodium, 8.6 g carbs, 0.8 g fiber, 4.8 g sugar, 1.5 g protein
*Recipe created by Jenna Braddock at Fresh Food Perspectives