Ginger Spiced Tofu Cupcakes

Prep Time: 10 Min
Cook Time: 20 Min
Ready In: 30 Min

Servings: 12–14 cupcakes

Tofu replaces egg in these ginger-spiced cupcakes, so they make a tasty treat for vegetarians and vegans.

Ingredients:

• ½ package House Foods Premium or Organic Tofu Soft, drained
• 2 teaspoons vanilla extract
• 1/3 cup vegetable oil
• 1¼ cup vegan sugar
• 1 cup all-purpose flour
• ½ cup whole wheat flour
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 2 teaspoons ground cinnamon
• 1 tablespoon ground ginger
• ¼ teaspoon ground cloves

Directions:

1. Preheat oven to 350F. In a food processor, purée tofu, vanilla and oil until smooth. Once combined, add dry ingredients and pulse a few times.
2. With a spatula, scrape the sides and bottom of the food processor. Pulse a few times more.
3. In a cupcake pan lined with wrappers, scoop in batter and bake for 20 minutes or until done.
4. Once done, let the cupcakes cool in pan. When they have cooled, top with desired frosting and serve..

Nutritional Information:
Amount per cupcake (without frosting): Calories: 150; Total Fat: 6 g; Saturated Fat: 0; Cholesterol: 0; Sodium: 130 mg; Carbohydrate: 24 g; Fiber: 1 g; Sugar, 13 g, Protein, 2 g.

Recipe courtesy of House Foods.