Moist Macrobiotic Tofu Cupcakes
Moist Macrobiotic Tofu Cupcakes

Hello everybody, it is Brad, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, moist macrobiotic tofu cupcakes. One of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.

Moist Macrobiotic Tofu Cupcakes is one of the most favored of current trending meals on earth. It’s appreciated by millions every day. It’s simple, it’s quick, it tastes yummy. They are nice and they look fantastic. Moist Macrobiotic Tofu Cupcakes is something which I have loved my whole life.

Sift together the flour, cocoa powder, baking powder, baking soda, and salt in a medium-sized mixing bowl. Process the tofu in a blender until creamy. Line a muffin or cupcake tray with muffin liners and set aside. Add lemon juice, silken tofu (or yogurt), maple syrup, vanilla extract and lemon zest to a bowl and whisk to combine.

To begin with this particular recipe, we must first prepare a few ingredients. You can have moist macrobiotic tofu cupcakes using 5 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to make Moist Macrobiotic Tofu Cupcakes:
  1. Take 200 grams Silken tofu
  2. Take 50 grams Maple syrup
  3. Make ready 100 grams Superfine whole wheat flour (or cake/all purpose flour)
  4. Make ready 1 tbsp Baking powder (aluminum free)
  5. Take 1 tbsp Vegetable oil (variety that doesn't have a strong taste)

In a bowl, stir together the dry ingredients. Add the wet ingredients to the dry and gently whisk together until combine. Measure out the non dairy milk and add the vinegar. Tofu is such a great ingredient to use for baking.

Steps to make Moist Macrobiotic Tofu Cupcakes:
  1. Mix together all the ingredients, except for the flours. This process is much easier if you use a food processor (no need to drain the tofu.)
  2. Add the flours and mix well, but don't knead.
  3. Pour the batter into moulds and bake for 25-30 minutes at 180℃, and they're done.
  4. Add cocoa powder, matcha, raisins or black tea to the batter for a tasty twist. I added black tea to the ones pictured right.
  5. Ready to serve and ENJOY!

Measure out the non dairy milk and add the vinegar. Tofu is such a great ingredient to use for baking. I find that it gives a lovely moist texture to the baked goods so I tend to use it a lot when I'm making cakes, cupcakes and muffins. Line your cupcake pans with paper liners. Place the tofu in a food processor and process smooth~ it will resemble ricotta cheese.

So that is going to wrap this up with this exceptional food moist macrobiotic tofu cupcakes recipe. Thank you very much for your time. I’m sure that you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!