Tofu black bottom cupcakes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
Cake:1 cup splenda for baking1 cup sugar1 cup flour3/4 cup whole wheat flour3/4 cup cocoa powder1 1/2 tsp baking soda1 1/2 tsp baking powder1 tsp salt (very important)1 tbsp vanilla extract1 box silken tofu1/2 cup waterCream cheese filling:1 8 oz pkg fat free cream cheese, softened1/4 cup egg beatersdash salt1/2 pkg dark chocolate chips
Cake:
Mix all the dry ingredients, add vanilla and tofu. Blend well. Batter will be thick. Add water to thin until it is the consistency of cake batter. Pour 1/3 cup of batter into foil cupcake tins, about 16. Make sure to use the foil kind (take the paper out) because cake will stick. Set aside and work on the cream cheese filling.
Cream cheese:
Blend together cream cheese, egg beaters, and salt until creamy. Stir in chocolate chips. Put in 1 tbsp of cream cheese into each cupcake. Bake for 30 min at 350 degrees, and let cool out of the oven for 10 minutes. Enjoy!
Number of Servings: 16
Recipe submitted by SparkPeople user DREHUD.
Mix all the dry ingredients, add vanilla and tofu. Blend well. Batter will be thick. Add water to thin until it is the consistency of cake batter. Pour 1/3 cup of batter into foil cupcake tins, about 16. Make sure to use the foil kind (take the paper out) because cake will stick. Set aside and work on the cream cheese filling.
Cream cheese:
Blend together cream cheese, egg beaters, and salt until creamy. Stir in chocolate chips. Put in 1 tbsp of cream cheese into each cupcake. Bake for 30 min at 350 degrees, and let cool out of the oven for 10 minutes. Enjoy!
Number of Servings: 16
Recipe submitted by SparkPeople user DREHUD.
Nutritional Info Amount Per Serving
- Calories: 208.4
- Total Fat: 2.3 g
- Cholesterol: 2.7 mg
- Sodium: 412.6 mg
- Total Carbs: 40.2 g
- Dietary Fiber: 2.4 g
- Protein: 6.5 g
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