RED VELVET PUFFS WITH ESPRESSO FROSTING

 

  • Cooking Time: 15
  • Servings: 24
  • Preparation Time:

Ingredients

  • 2 3/4 oz soft tofu
  • 1/2 tbsp vanilla extract
  • 1/4 cup sugar
  • 1/4 cup Splenda Granular
  • 2 tbsp shortening
  • 2 tbsp apple butter
  • 1 1/2 tbsp cocoa
  • 1 1/2 tbsp red food colouring
  • 2 tbsp hot water
  • 3/4 cup flour
  • 1/2 cup whole-wheat flour
  • 1/3 cup low-fat sour cream
  • 4 tbsp 1% milk
  • 1/2 tbsp cider vinegar
  • 1 tsp baking soda
  • 2 oz soft tofu
  • 2 tbsp fat-free cream cheese
  • 1 oz butter, softened
  • 1 tsp instant espresso powder (or to taste)
  • 3 tbsp powdered sugar
  • 1 tbsp raw sugar

Directions

  • Preheat oven to 350F, grease 24 mini-muffin cups.
  • Puree tofu and vanilla extract, set aside.
  • Cream sugar, Splenda, shortening and apple butter.
  • Add tofu puree and blend well.
  • Make a paste of the cocoa, food colouring, and hot water, add to above mixture.
  • Combine flours in another small bowl, as well as combining sour cream and milk in yet another bowl.
  • Add flour and sour cream mixtures, alternating, to form a smooth batter.
  • Combine vinegar and baking soda, quickly fold into batter.
  • Portion cupcakes into prepared tins.
  • Bake 15 minutes and turn out immediately onto wire racks to cool completely.
  • In a food processor or blender, puree tofu, cream cheese, butter, espresso powder and powdered sugar until smooth and fluffy.
  • Ice cupcakes, and decorate each with a sprinkle of the raw sugar.
  • Keep in the refrigerator until serving.

Notes

A little unusual in both ingredients and combination, but these mini-cupcakes are a sure winner at my mom's office! Created for a healthy baking/cooking seminar I am presenting on Feb 6.

Categories: Cupcakes  Dessert 
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