Red Velvet Puffs With Espresso Frosting
From jo_jo_ba 16 years agoIngredients
- 2 3/4 oz soft tofu shopping list
- 1/2 tbsp vanilla extract shopping list
- 1/4 cup sugar shopping list
- 1/4 cup Splenda granular shopping list
- 2 tbsp shortening shopping list
- 2 tbsp apple butter shopping list
- 1 1/2 tbsp cocoa shopping list
- 1 1/2 tbsp red food colouring shopping list
- 2 tbsp hot water shopping list
- 3/4 cup flour shopping list
- 1/2 cup whole-wheat flour shopping list
- 1/3 cup low-fat sour cream shopping list
- 4 tbsp 1% milk shopping list
- 1/2 tbsp cider vinegar shopping list
- 1 tsp baking soda shopping list
- 2 oz soft tofu shopping list
- 2 tbsp fat-free cream cheese shopping list
- 1 oz butter, softened shopping list
- 1 tsp instant espresso powder (or to taste) shopping list
- 3 tbsp powdered sugar shopping list
- 1 tbsp raw sugar shopping list
How to make it
- 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.
The Rating
Reviewed by 1 people-
I want one, please!
mystic_river1 in Bradenton loved it -
I want one, please!
mystic_river1 in Bradenton loved it -
I want one, please!
mystic_river1 in Bradenton loved it
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