- Prep-time: / Ready In:
- Makes 8 cupcakes
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Pack these picture-perfect cupcakes for your next picnic. The recipe includes a creamy vanilla frosting that comes together in just one step, but feel free to substitute another WFPB frosting of your choosing. For bakery appeal, pipe on the frosting with a star-tip pastry bag.
Ingredients
- ½ of a 12- to 14-oz. package extra-firm light silken tofu
- 2 tablespoons pure cane sugar
- 2 teaspoons lemon juice
- ½ teaspoon pure vanilla extract, or seeds from half of a vanilla bean pod
- ½ cup mashed banana
- ⅓ cup unsweetened, unflavored plant-based milk, such as almond, soy, cashew, or rice
- ⅓ cup pure maple syrup
- ¼ cup unsweetened applesauce
- 1 tablespoon flaxseed meal
- 1 cup whole wheat pastry flour
- 1 teaspoon regular or sodium-free baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon sea salt
- ½ cup fresh raspberries
- ½ cup fresh blueberries
Instructions
- For Creamy Vanilla Frosting: In a blender or food processor combine the tofu, sugar, lemon juice, and vanilla. Cover and blend until completely smooth. Refrigerate until ready to use.
- Preheat oven to 350°F. In a medium bowl combine the next five ingredients (through flaxseed meal). Let stand 5 minutes.
- In a large bowl combine pastry flour, baking powder, baking soda, and salt. Add banana mixture; stir just until combined. Fold in ⅓ cup each of the raspberries and blueberries. Spoon batter into eight 2½-inch nonstick muffin cups.
- Bake 20 to 25 minutes or until a toothpick inserted in the centers comes out clean. Cool in cups 10 minutes. Remove cupcakes from cups and cool completely on a wire rack.
- Top cooled cupcakes with Creamy Vanilla Frosting and the remaining raspberries and blueberries.
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Comments (3)
(5 from 3 votes)Hello! How can tofu be extra firm and silken? I want to be certain I use the correct one! Thank you!!
Sugar? Bit surprised at that.
Could this recipe converted to gluten-free? If so, what kind of flour and what quantity should be used?