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.

Reviews & Comments 6

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  • lam 16 years ago
    These look really good. I'm not really a baker but I'm going to try this one. Thanks
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  • chocolatechip 16 years ago
    this sounds wonderful
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    " It was excellent "
    mystic_river1 ate it and said...
    I want one, please!
    Was this review helpful? Yes Flag
    " It was excellent "
    mystic_river1 ate it and said...
    I want one, please!
    Was this review helpful? Yes Flag
    " It was excellent "
    mystic_river1 ate it and said...
    I want one, please!
    Was this review helpful? Yes Flag
  • jo_jo_ba 16 years ago
    Amount Per Serving
    Calories: 64.1
    Total Fat: 2.2 g
    Cholesterol: 2.7 mg
    Sodium: 13.5 mg
    Total Carbs: 9.9 g
    Dietary Fiber: 0.6 g
    Protein: 1.6 g
    Was this review helpful? Yes Flag

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