Hey everyone, it’s Brad, welcome to my recipe page. Today, I will show you a way to prepare a special dish, moist macrobiotic tofu cupcakes. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This will be really delicious.
Moist Macrobiotic Tofu Cupcakes is one of the most favored of current trending meals on earth. It is enjoyed by millions every day. It is simple, it is quick, it tastes delicious. Moist Macrobiotic Tofu Cupcakes is something which I have loved my entire life. They’re nice and they look wonderful.
To get started with this particular recipe, we must 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:
- Make ready 200 grams Silken tofu
- Make ready 50 grams Maple syrup
- Make ready 100 grams Superfine whole wheat flour (or cake/all purpose flour)
- Make ready 1 tbsp Baking powder (aluminum free)
- Get 1 tbsp Vegetable oil (variety that doesn’t have a strong taste)
Instructions 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 for this exceptional food moist macrobiotic tofu cupcakes recipe. Thank you very much for your time. I’m sure that you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!