Low-Fat Rosewater Cupcakes
May 18, 2007 at 9:14 am | In recipe |
adapted from vegan cupcakes take over the world
makes 12 cuppers
1/2 cup silken tofu [I used Mori Nu, whizzed in a blender so that it's completely smooth]
2/3 cup plain soy milk
1/4 cup applesauce
3 T vegetable oil
3/4 cup granulated sugar [I never fully fill the 3/4 cups...]
1 T rosewater
generous pinch ground cardamom
1/2 cup all purpose flour
3/4 cup whole wheat pastry flour
2 T cornstarch
3/4 t baking powder
1/2 t baking soda
1/4 t salt
preheat oven to 350F, and line a muffin pan with cupcake liners, sprayed with non stick cooking spray.
in a large bowl, whisk together tofu, soy milk, applesauce, oil, sugar, and rosewater.
sift in flours, cardamom, cornstarch, baking powder, baking soda, and salt. mix.
fill cupcake liners three-quarters full. bake 22 to 24 minutes until a knife or toothpick inserted through the center of one comes out clean. transfer to a cooling rack to cool completely. apply frosting when completely cooled down.
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what did you use for the frosting?
Comment by anonymous — May 24, 2007 #
better than cream cheese frosting, with some red food dye.
Comment by Celine — May 24, 2007 #
did these come out dry or dense because of the lack of oil?
Comment by Carol — June 1, 2007 #
they were wonderfully light and airy and moist and delicious. cross my heart!
Comment by Celine — June 2, 2007 #
[...] Chocolate Orange French Cake Pumpkin Chocolate Brownie Cake Lemony French Cake Green Tea Mini Cakes Low Fat Rosewater Cupcakes Seitan, Tofu, [...]
Pingback by Recipe Index « have cake, will travel! — December 26, 2007 #
This is another bookmarked one for me! Now I just have to bite the bullet and head out for the cardamom and rosewater!
Comment by Sarah — May 18, 2008 #
A bottle of rosewater recently came into my possession under some unusual circumstances, and I was hoping that someone had already made up a rose cupcake recipe so I could use it for that! I’ll have to give this a try.
Comment by Cuileann — July 13, 2008 #