Pureed tofu works as a substitute for eggs which makes this recipe ideal for those with an egg allergy or vegans. In addition, it adds a boost a protein to desserts. While some may question the flavor of tofu in baked goods, it is so mild that you probably will not notice a difference. Keep in mind that tofu does not work as an egg substitute 100 percent of the time. For example, if eggs are used in angel food cake, the end result will be dense instead of light an airy. On the same note, tofu would be great in a pound cake.
I recommend pureeing the tofu until completely smooth (lump-free) before adding any remaining wet ingredients. By taking this precaution, you will ensure that the texture of the cake is similar to one made with eggs. If you have time to spare, you can allow the pureed tofu, oil, and vanilla to sit to help the mixture become one cohesive liquid before it is combined with the dry ingredients. Once the cupcakes have baked and cooled, ice them with your favorite frosting and garnish with chopped crystallized ginger.
Ginger Spiced Tofu Cupcakes
Courtesy of House Foods
1/2 package House Foods Premium or Organic Tofu Soft, drained
2 teaspoon. Vanilla Extract
1/3 cup Vegetable Oil
1 1/4 cup Vegan Sugar
1 cup all purpose flour
1/2 cup whole wheat flour
2 teaspoons baking powder
1/2 teaspoon. baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1 tablespoons ground ginger
1/4 teaspoon ground clove
Step 1: Preheat oven to 350 degrees Fahrenheit.
Step 2: In a food processor, purée tofu, vanilla and oil until perfectly smooth. Once combined, add dry ingredients and pulse a few times. With a spatula, scrape sides and bottom of food processor. Pulse a few times more.
Step 3: In a cupcake pan lined with wrappers, scoop in batter and bake for 20 min. or until done.
Step 4: Once done, let cupcakes cool in pan. When they have cooled, top with desired frosting and serve.
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