Hello everybody, I hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, moist macrobiotic tofu cupcakes. One of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.
Moist Macrobiotic Tofu Cupcakes is one of the most well liked of current trending meals on earth. It is appreciated by millions daily. It’s simple, it’s fast, it tastes yummy. They are nice and they look fantastic. Moist Macrobiotic Tofu Cupcakes is something that I have loved my whole life.
To get started with this particular recipe, we must first prepare a few components. You can have moist macrobiotic tofu cupcakes using 5 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Moist Macrobiotic Tofu Cupcakes:
- Prepare 200 grams Silken tofu
- Make ready 50 grams Maple syrup
- Get 100 grams Superfine whole wheat flour (or cake/all purpose flour)
- Make ready 1 tbsp Baking powder (aluminum free)
- Prepare 1 tbsp Vegetable oil (variety that doesn't have a strong taste)
Steps to make Moist Macrobiotic Tofu Cupcakes:
- Mix together all the ingredients, except for the flours. This process is much easier if you use a food processor (no need to drain the tofu.)
- Add the flours and mix well, but don't knead.
- Pour the batter into moulds and bake for 25-30 minutes at 180℃, and they're done.
- Add cocoa powder, matcha, raisins or black tea to the batter for a tasty twist. I added black tea to the ones pictured right.
- Ready to serve and ENJOY!
So that is going to wrap this up with this exceptional food moist macrobiotic tofu cupcakes recipe. Thanks so much for your time. I’m confident that you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!