Ginger Spiced Tofu Cupcakes

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

Your Wellness

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.


ADVERTISEMENT

How the Coronavirus Spreads Through the Air: 5 Essential Reads

The Centers for Disease Control and Prevention has given confusing guidance on how COVID-19 spreads through airborne particles; here are the facts.

Science and Technology

Pregnancy During a Pandemic: the Stress of COVID-19 on Pregnant Women and New Mothers Is Showing

The pandemic has dramatically changed the pregnancy experience and the U.S. may have 500,000 fewer births as a result.

Pregnancy & Postpartum