Tofu black bottom cupcakes

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Nutritional Info
  • Servings Per Recipe: 16
  • 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

View full nutritional breakdown of Tofu black bottom cupcakes calories by ingredient


Introduction

Low fat and low calorie. A variation of the homemade tofu chocolate cupcakes recipe. Very yummy! Low fat and low calorie. A variation of the homemade tofu chocolate cupcakes recipe. Very yummy!
Number of Servings: 16

Ingredients

    Cake:
    1 cup splenda for baking
    1 cup sugar
    1 cup flour
    3/4 cup whole wheat flour
    3/4 cup cocoa powder
    1 1/2 tsp baking soda
    1 1/2 tsp baking powder
    1 tsp salt (very important)


    1 tbsp vanilla extract
    1 box silken tofu
    1/2 cup water

    Cream cheese filling:
    1 8 oz pkg fat free cream cheese, softened
    1/4 cup egg beaters
    dash salt
    1/2 pkg dark chocolate chips



Directions

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.